toodle.

Spanish Monkfish with Chorizo and Wood-Roasted Peppers and Salad

Seared monkfish simmered in a smoky chorizo and bean stew, served with a fresh, dressed vegetable and asparagus salad.

HealthySeafoodHigh ProteinMonkfishChorizoSpanish
Estimated Nutrition
Calories
546.4
kcal / serving
2185.4 kcal total
Carbs
21.2g
per serving
84.6 g total
Fat
34.7g
per serving
138.8 g total
Protein
37.3g
per serving
149.2 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
tsp
Sugar
CondimentsSauces
1
tbsp
Tomato Purée
2
tbsp
Red Wine Vinegar
1
tsp
Clear Honey
Fruits
0.5
piece
Lemon
juice only
1
tsp
Lemon Juice
LegumesPulses
350
g
Butter Beans
canned, rinsed and drained
Meat
150
g
Cooking Chorizo
chopped
NutsSeeds
2
tsp
Sweet Smoked Paprika
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
2
tbsp
Flat leaf Parsley
roughly chopped
OilsFats
2
tbsp
Olive Oil
2
tbsp
Extra Virgin Olive Oil
Seafood
350
g
Monkfish Cheeks
or normal monkfish sliced into 2cm pieces
Vegetables
2
piece
Shallots
thickly sliced
110
g
Wood-Roasted Peppers
from a jar, thickly sliced
400
g
Canned Tomatoes
roughly chopped
1
piece
Cos Lettuce
roughly chopped
0.5
piece
Cucumber
thickly sliced
3
piece
Tomatoes
cut into chunks
1
piece
Red Pepper
thickly sliced
1
piece
Green Pepper
thickly sliced
0.5
piece
Red Onion
finely sliced
300
g
White Asparagus
canned

Method

1
2
3
4
5
6
7
8
9
10