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Monkfish with chorizo & beans
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1 tbsp oil
60g Cooks’ Ingredients Diced Chorizo
2 monkfish fillets (from the fish counter), cut into chunks, approx 350g
50g sun-dried tomatoes, roughly chopped
2 tsp Waitrose Kalamata Olive & Sun-Dried Tomato Tapenade
400g can cannellini beans, drained and rinsed
227g can chopped tomatoes
½ x 25g pack fresh parsley, roughly chopped
1. Heat the oil in a frying pan and fry the chorizo for 2 minutes, add the monkfish and fry for a further 2-3 minutes.
2. Stir in the sun-dried tomatoes and tapenade then add the beans and chopped tomatoes. Fill the tomato can to a quarter with water and add to the pan. Cover and cook gently for 5 minutes.
3. Scatter over the parsley and serve with cooked rice.
Typical values per serving:
This recipe was first published in May 2016.