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Roasted Monkfish and Chorizo Hotpot

A hearty seafood stew featuring tender monkfish, spicy chorizo, and a rich yellow split pea and vegetable broth.

DinnerSeafoodMain CourseMonkfishChorizoHotpot
Estimated Nutrition
Calories
786.3
kcal / serving
3145.2 kcal total
Carbs
25g
per serving
100.1 g total
Fat
60.1g
per serving
240.2 g total
Protein
36.5g
per serving
145.8 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Tomato Puré
Dairy
50
g
Unsalted Butter
LegumesPulses
110
g
Yellow Split Peas
Liquids
500
ml
Chicken Stock
Meat
200
g
Cooking Chorizo
cut into 1cm pieces
200
g
Cooking Chorizo
sliced thinly on the diagonal
NutsSeeds
1
clove
Garlic
crushed to a paste
0.5
tsp
Salt
for the broth
1
tsp
Black Pepper
freshly ground to taste
1
piece
Bouquet Garni
2 bay leaves and 1/4 bunch thyme
1
tbsp
Smoked Paprika
1
tbsp
Salt
for dusting fish
0.25
bunch
Flat leaf Parsley
leaves only, chopped
1
handful
Coriander Cress
OilsFats
1
tbsp
Vegetable Oil
1
tbsp
Vegetable Oil
for frying fish
1
to taste
Extra Virgin Olive Oil
Seafood
400
g
Monkfish Tail
trimmed
Vegetables
0.5
piece
Onion
finely chopped
1
piece
Carrot
chopped into 1cm cubes
0.5
piece
Leek
white part only, 1cm pieces
110
g
Button Mushrooms
finely chopped
50
g
Semi-Dried Tomatoes
chopped

Method

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