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Prawn & Monkfish Brodetto |
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| Serves 4 |
Prep 10 mins |
Cooking 30 mins |
Easy |
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My rating |
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Ingredients |
2 tbsp olive oil
1 onion, finely chopped
75g diced smoked pancetta
1 celery stick, finely chopped
1 carrot, peeled & finely chopped
400g can chopped tomatoes
100ml dry white wine
400ml hot fish stock
5 fresh basil leaves, shredded + whole leaves to garnish
500g skinless monkfish fillets, roughly chopped into bite-size
pieces
100g large peeled prawns, raw & deveined
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Heat the oil in a medium pan
over a medium heat. Add the onion and fry for 5 mins,
stirring occasionally. Add the pancetta, celery, fennel
and carrot and cook for 2 mins, stirring continuously.
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Increase the heat to high. Add
the tomatoes, wine, stock, basil and parsley and bring to
the boil. Reduce the heat to medium. Simmer for 10 mins,
stirring occasionally, then season with salt & pepper.
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Reduce the heat and add the
monkfish. Simmer gently for 5 mins, stirring occasionally,
then add the prawns and cook for 5 mins. Ladle the soup
into bowls and garnish with the parsley.
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DAILY
DINNERS 
