Love Food 2 Love Life
Monkfish & Prawn RisottoIngredients:
- 2 x Monkfish tails, remove the meat from the central bone, remove the 'sacking' and cut into chunks
- 800g shell-on raw tiger prawns (shelled)
- 1 tbsp spoon of olive oil + a knob of butter for pan-frying the monkfish and prawns.
- Sea salt
- Salt and Pepper
- 3 tbsp olive oil
- 2 cloves of garlic, chopped
- 2 leeks thinly sliced
- 1 red pepper, chopped
- 2 sticks of celery, chopped
- 2 cups of fish stock
- 1 cup of white wine
- 300g Arborio Risotto rice
- Water, as required
- 250/300ml of cream
- Parsley to garnish
- Thaw the prawns and the monkfish.
- Remove the shells from the prawns and the sack running along the spine - it's a slimey and laborious job, but worth it!
- With a sharp knife, remove the monkfish meat off the central bone and also remove any membrance. Cut into chunks.
- Pan fry the prawns in the oil + butter. A twist of sea salt is good! They will turn from grey to pink. Once cooked through, remove and set aside.
- Pan fry the monkfish, it will turn from translucent to white. Be careful not to over cook it. Again a twist of sea salt is good. Set aside.
- In a large pan, add about 3 tbsp of olive oil. Add the garlic, leeks, red pepper, and celery. Add salt and pepper. Saute until softened a little.
- Add the wine and cook on a ittle more.
- Add the risotto rice and the fish stock. As the rice absorbs the juices, add more water as necessary. Keep tasting!
- When the rice is cooked, add the prawns and the monkfish. Then stir through the cream and simmer for 2 to 3 minutes.
- Garnish with chopped parsley and serve.
- The cooking times are approximate, because it takes time to peel the prawns and, if it is the first time you have peeled raw prawns, it can be a very slow job!