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Roasted monkfish and chorizo hotpot
Fruit and vegetables
½
onion
, finely chopped
1
carrot
, chopped into 1cm/½in cubes
1
garlic
clove, crushed to a paste
½
leek
, white part only, chopped into 1cm/½in pieces
110g/4oz button
mushrooms
, finely chopped
¼ bunch flatleaf
parsley
, leaves only, chopped
small handful
coriander cress
(available from specialist suppliers and online)
Tins, packets and jars
110g/4oz yellow
split peas
500ml/17½fl oz
chicken stock
Cooking ingredients
1 tbsp
vegetable oil
1 tbsp
tomato purée
½ tsp
salt
freshly ground
black pepper
, to taste
1 tbsp smoked
paprika
1 tbsp
salt
1 tbsp
vegetable oil
extra virgin
olive oil
, to taste
Dairy, eggs and chilled
50g/2oz unsalted
butter
Meat, fish and poultry
200g/7oz cooking
chorizo
, cut into 1cm/½in pieces
400g/14oz
monkfish
tail, trimmed
200g/7oz cooking
chorizo
, sliced thinly on the diagonal
Other
50g/2oz semi-dried tomatoes, chopped
1
bouquet garni
(made with 2 bay leaves and ¼ bunch thyme tied together with kitchen string)
Back to recipe
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