Monkfish braised with Arabic spices and angel hair pasta

Monkfish braised with Arabic spices and angel hair pasta

By
From
Moorish
Serves
4
Photographer
Mark Roper

Another easy one-pot dish that requires a few herbs and spices, but virtually nothing in the way of fancy fingerwork! You do need to remember to soak the beans overnight, however.

Monkfish is ideal, as it is a firm-fleshed sweet fish, but you can just as easily use another similar fish: rockling, rock flathead tails or even skate or freshwater eel if you are feeling adventurous. Try to get fillet pieces cut from the head end of the fish rather than the tail, as they are thicker and have a firmer texture.

Ingredients

Quantity Ingredient
720g monkfish pieces
1/2 teaspoon Baharat
salt and pepper
50ml olive oil
360g angel hair pasta
knob unsalted butter
1/2 lemon, juiced

Braise

Quantity Ingredient
250g haricot beans
80ml olive oil
2 purple onions, sliced
garlic, sliced
20 strands saffron, lightly roasted and ground
1 small red chilli, finely chopped
4 tomatoes, quartered
5cm orange peel
few sprigs thyme
200ml chicken or vegetable stock
2 tablespoons extra virgin olive oil

Method

  1. First, soak the beans overnight and cook them in boiling water for about 30 minutes or until they are tender.
  2. To make the braise, heat the oil in a heavy-based casserole dish. Add the onions, garlic, saffron, chilli and tomatoes and sauté for a few minutes on a high heat. Lower the heat and simmer for 5 minutes. Cut the fish into thickish strips, and season with the baharat and salt. Heat the olive oil in a frying pan, and sear the fish on all sides so that it colours nicely.
  3. Put the casserole dish back on the heat, and add the beans to the braise with the orange peel and thyme. Place the fish pieces on top, pour on the stock and bring to the boil. Lower the heat and simmer for 5–7 minutes, or until the fish is just cooked through.
  4. Towards the end of the cooking time, bring a pan of salted water to the boil to cook the pasta until al dente. Drain well, then stir through the butter, lemon juice and season with salt and pepper. Use a fork to twirl the pasta into little coiled mounds and serve on top of the fish with a generous spoonful of the braise.
Tags:
Malouf
Greg
Lucy
Moorish
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again