This dish brings together smoky chorizo, creamy cannellini beans and monkfish. Serve with fluffy rice and chopped parsley.
- CourseMain meal
- Prepare10 mins
- Cook10 mins
- Total time20 mins
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.
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.
Scatter over the parsley and serve with cooked rice.