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Title: Roast Monkfish w/Chorizo, Sherry & Rice
Categories: Seafood, Pork, Wine, Vege6tables, Rice
Yield: 2 servings

1 tb Olive oil
75 g Chorizo; skinned, cut in
- discs
2 (200 g ea) monkfish fillets;
- skinned, membrane removed
1/2 Onion; sliced
1 Red pepper; sliced
2 cl Garlic; sliced
1 ts Sweet smoked paprika
2 tb Sun-dried tomato paste
200 ml Dry sherry
Handful kalamata olives
150 ml Chicken stock
250 g Pouch ready-cooked rice
pn Sugar
1/2 Orange; segmented

Heat the olive oil in a large frying pan and add the
chorizo. Cook for 5 minutes until crisp, and the oil has
turned red. Remove. Season the monkfish well and add to
the pan. Cook for 3-4 minutes on each side until golden.
Remove the monkfish.

Add the onions and peppers to the same pan, and fry for
5 minutes until charred at the edges. Add the garlic and
cook for 1 minute, then add the paprika and sun-dried
tomato paste, and cook for another minute. Pour in the
sherry, add the olives and chorizo, and simmer until the
sherry is reduced by half. Add the stock, rice and
sugar, tuck in the monkfish, and simmer, lid on, for 5
minutes until the rice is hot and the monkfish cooked.

Serve up the rice with the monkfish and orange segments
on top.

RECIPE FROM: https://www.olivemagazine.com

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