Roasted Monkfish And Chorizo Hotpot
This vibrant and flavorful dish brings together tender monkfish, crispy chorizo, and a hearty broth filled with yellow split peas and vegetables. The rich broth is infused with chorizo, garlic, and a touch of smoky paprika, creating a comforting and satisfying meal that is perfect for a cozy dinner. Serve the monkfish and chorizo over the fragrant broth, garnished with fresh herbs and a drizzle of extra virgin olive oil for a delightful and impressive presentation.
— Constant Cookbook
Ingredients
- 110g/4oz yellow split peas
- 1 tbsp vegetable oil
- ½ onion
- 1 carrot
- 1 garlic
- ½ leek
- 110g/4oz button mushrooms
- 200g/7oz cooking chorizo
- 50g/2oz semi-dried tomatoes, chopped
- 1 tbsp tomato purée
- 500ml/17½fl oz chicken stock
- ½ tsp salt
- freshly ground black pepper
- 1 bouquet garni
- 400g/14oz monkfish
- 1 tbsp smoked paprika
- 1 tbsp salt
- 1 tbsp vegetable oil
- 50g/2oz unsalted butter
- 200g/7oz cooking chorizo
- ¼ bunch flatleaf parsley
- small handful coriander cress
- extra virgin olive oil
Instructions
- For the broth, place the split peas into a small saucepan and top with cold water. Bring to a gentle simmer for about 10-12 minutes, or until partly cooked but still slightly crunchy. Drain and set aside.
- Meanwhile, gently heat the vegetable oil in a pan and add the onion, carrot, garlic, leek, mushrooms, chorizo and tomatoes. Gently fry to soften the vegetables, but not colour them.
- After five minutes, add the tomato purée, then add the stock, partly cooked yellow peas, salt, pepper and the bouquet garni.
- Simmer very gently for 25-30 minutes, or until the peas and the vegetables are completely cooked through.
- For the monkfish, cut the monkfish into 1cm/½in thick slices.
- Mix the smoked paprika and salt in a small bowl, then lightly dust the monkfish with the mixture.
- Heat a medium non-stick frying pan, add the oil, then add the butter to the pan. When the butter begins to foam, add the monkfish pieces.
- Fry the fish, spooning the butter over it as it cooks. Once the fish is cooked through, remove it from the pan and set aside on a warm plate. Discard half of the butter.
- Add the chorizo to the pan and cook until crisp.
- To serve, add the chopped parsley to the broth and stir through. Place 5-6 pieces of monkfish in the centre of each of four bowls. Place a few slices of cooked chorizo over the top then spoon over the broth. Garnish with the coriander cress and extra virgin olive oil, to taste.
Cook Time
1H
Prep Time
PT1H
Yield
Serves 4
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