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Ingredients
3½ tbsp white miso paste
1 tsp sweet smoked paprika
1 tsp dried chilli flakes
2½ tbsp soy sauce
5 garlic cloves, crushed
1 tbsp honey
2 large waxy potatoes, cut into bite-sized chunks
2 red onion, cut into wedges
2 carrots, cut into thick chunks
2 red chillies, deseeded and finely sliced
800g monkfish fillets, (any clear membrane cut away), cut into chunks, available at the fish counter
1 tbsp toasted sesame oil
3 thinly sliced
1 tbsp sesame seeds, toasted
Method
In a bowl, mix together the miso, smoked paprika, chilli flakes, soy sauce, garlic and honey. Put the paste into a large lidded pot, then add the potato, onion, carrots and most of the fresh chilli; cover with 500ml water. Bring to a boil, then reduce the heat and simmer, covered, for 15-20 minutes.
Add the monkfish and simmer for another 8 minutes, until the vegetables and fi sh are cooked through. Stir in the sesame oil. Serve the fish stew in bowls with brown rice, if liked, and the salad onion, sesame seeds and remaining chilli scattered over.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,006kJ/ 238kcals
Fat
5.1g
Saturated Fat
0.8g
Carbohydrates
23.2g
Sugars
10.9g
Fibre
2.1g
Protein
24.9g
Salt
2.4g
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