Prawn
Monkfish osso buco with brown shrimp and parsley dressing
Osso buco means ‘bone with a hole’ and is usually made with veal shin. Here it is made with monkfish tail on the bone in a rich tomato and white wine sauce.
Ingredients:
- 1 whole monkfish tail on the bone, cut into steaks
- 6 tbsp olive oil
- 1 carrot, peeled and chopped
- 2 garlic cloves, finely chopped
- 2 celery sticks, chopped
- 2 anchovy fillets
- pinch dried chilli flakes
- 200ml/7fl oz white wine
- 1 tbsp tomato purée
- 400g tin plum tomatoes
- 1 bay leaf
- pinch saffron, soaked in warm water
- 1 tsp chopped fresh thyme
- 200ml/7fl oz fish stock
- salt and freshly ground black pepper
- 25g/1oz unsalted butter
- 1 garlic clove, finely chopped
- 100g/3½oz brown shrimps
- 1 lemon, juice only
- 1 tsp chopped fresh flatleaf parsley
- 1 tsp chopped fresh dill
Directions:
- To make the monkfish, season the fish steaks well with salt and pepper. Add 4 tablespoons of the olive oil to a frying pan over high heat. Sear the monkfish on both sides in the hot frying pan to colour and set aside.
- Heat the remaining oil in a frying pan and fry the carrot, garlic, celery, anchovies, chilli flakes and thyme for 5 minutes until softened. Add the wine and cook until reduced.
- Add the tomato purée and then the plum tomatoes and bay. Cook for 5 minutes before adding the fish back to the pan. Add the fish stock and saffron and put the lid on. Cook gently for around 10 minutes.
- To make the brown shrimp dressing, heat the butter in a frying pan over medium heat and fry the garlic until browned. Add the brown shrimps and lemon juice. Remove from the heat and stir in the herbs.
- To serve, spoon the monkfish into shallow serving bowls and spoon over the dressing.