Monkfish osso buco with brown shrimp and parsley dressing

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   To serve, spoon the monkfish into shallow serving bowls and spoon over the dressing.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.