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Monkfish Tail with Blackened Spices, Purple Sprouting Broccoli and Slightly Spiced Mussels

Curried monkfish served with mussels in a creamy sauce and herb-laden cracked wheat with dried fruits and spices.

SeafoodMain CourseSpicyMusselsMonkfish
Estimated Nutrition
Calories
1420.2
kcal / serving
2840.4 kcal total
Carbs
80.7g
per serving
161.4 g total
Fat
91.4g
per serving
182.8 g total
Protein
73.1g
per serving
146.2 g total
Cook Time
130
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tsp
Tomato Paste
Dairy
250
ml
Double Cream
250
ml
Greek Yoghurt
Fruits
6
1
Dried Apricots
6
tbsp
Golden Raisins
1
1
Lemon
juice only
GrainsCereals
110
g
Cracked Wheat
Liquids
325
ml
Chicken Stock
white, hot
500
ml
Fish Stock
or mussel stock
NutsSeeds
110
g
Sea Salt
coarse
110
g
Blackened Curry Powder
1
1
Salt
for seasoning
1
1
Black Pepper
freshly ground, for seasoning
1
clove
Garlic
sliced
2
sprig
Thyme
2
sprig
Marjoram
2
1
Bay Leaves
2
tsp
Cumin Seeds
1
tsp
Ras El Hanout
for cracked wheat
1
tbsp
Mint Leaves
shredded
1
tbsp
Coriander Leaves
shredded
1
tsp
Curry Powder
for mussels
1
tsp
Ras El Hanout
for mussels
1
pinch
Saffron
1
1
Coriander
chopped, to garnish
OilsFats
2
tbsp
Vegetable Oil
1
tbsp
Olive Oil
for cracked wheat
1
tbsp
Olive Oil
for frying mussels
Seafood
400
g
Monkfish Fillets
two fillets from a 1.5-2kg tail
16
1
Mussels
fresh
Vegetables
6
stems
Purple Sprouting Broccoli
2
1
Shallots
finely sliced
0.5
1
Red Chilli
finely chopped
1
1
Shallot
finely sliced
1
bulb
Fennel
finely sliced

Method

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