Name: Monkfish with clams, black-eyed beans and courgettes
Total time: 45 min
Ingredients: 1 monkfish tail, around 500g and on the bone, skinned and sinew removed; olive oil, for frying; porcini powder, for dusting (or dried porcini mushrooms blitzed to a powder); ground cinnamon, for dusting; sea salt; 1/2 lemon, chopped; 50g of unsalted butter; 2 sprigs of lemon thyme; 400g of palourde clams, cleaned; 1 shallot, finely sliced; 1 garlic clove, sliced; 2 sprigs of lemon thyme; 1 bay leaf; 200ml of Riesling wine; 1 dash of olive oil, plus extra for drizzling; fennel fronds, to garnish; 200g of black-eyed beans, cooked or drained from a tin; 1l white chicken stock, vegetable stock or water; 200g of courgette, a mixture of green and yellow, chopped; sea salt; freshly ground black pepper

Monkfish with clams, black-eyed beans and courgettes

by George Farrugia

Ingredients

Fish & Shellfish

1 monkfish tail, around 500g and on the bone, skinned and sinew removed
400g of palourde clams, cleaned

Oils & Vinegars

olive oil, for frying
1 dash of olive oil, plus extra for drizzling

Speciality Ingredients

porcini powder, for dusting (or dried porcini mushrooms blitzed to a powder)

Spices & Dried Herbs

ground cinnamon, for dusting
freshly ground black pepper

Store Cupboard

sea salt
200g of black-eyed beans, cooked or drained from a tin
sea salt

Fruit & Vegetables

Dairy

50g of unsalted butter

Salad & Fresh Herbs

2 sprigs of lemon thyme
2 sprigs of lemon thyme
1 bay leaf

Alcohol

200ml of Riesling wine

Cooking Sauces

1l white chicken stock, vegetable stock or water