Mighty Monkfish with Chorizo and Pea Pearl Barley Risotto

I've been lucky enough to spend the last week in Spain, firstly in Madrid then a long drive down to the coast at Garrucha. I have eaten some absolutely delicious food whilst I've been away and I came back inspired to cook with Spanish flavours and ingredients. Low and behold this dish was born and it's a cracker!

This is a great midweek meal as it's easy to prepare and can be knocked up in no time at all. Monkfish is probably still a bit of a novelty for most people but it can be food in all the big supermarkets or, of course, your local fishmonger's. Using pearl barley instead of rice for the risotto is not only much better for you but it's more flavourful, nutty and textured. I also used almond milk to accentuate those nutty flavours and lighten up the dish, but ordinary milk or even cream will work just as well.

Mighty Monkfish with Chorizo and Pea Pearl Barley Risotto
Serves 4

4 large monkfish tail fillets, fully trimmed (or 8 small)
100ml olive oil
salt & pepper to season 
juice and zest 1 lemon 
4 sprigs rosemary (long, if you're using 8 small fillets chop in half) 
1 finely chopped onion 
1 clove garlic 
500ml chicken stock 
250g pearl barley 
200g diced chorizo 
100g peas 
3 tbsp almond milk (or just regular milk) 

Strip the leaves off the rosemary (leave a couple at the top) pierce a hole in the base of the fish, push the skewer through (retain the leaves). Put the fish in the oil and lemon and seasoning, leave for at least 20 minutes.

Fry the chorizo until crispy, then remove from the pan with a slotted spoon onto to some kitchen towel. Put the onion and garlic in the pan and cook over a low heat until softened. Add the barley, season and stir well so that it is covered in the onions, garlic and chorizo oil. Then add a good ladle full of stock and when this has all been absorbed, add more stock. Repeat this process until all the stock has been used. When the barley is ¾ cooked add the chorizo back in, then add the peas, finely chop the reserved rosemary leaves and add to the pan.

Meanwhile char grill/bbq/grill/pan-fry the monkfish for approximately 8 minutes, turning occasionally. Finally add a splash of (almond) milk to the risotto pan and stir. Serve the risotto with the monkfish on top.

Comments

  1. Look at these food items! Have never tried them. These are just mouthwatering. I wonder if I can get any of these cuisines at my party venue Houston! Really want to host a memorable and awesome party next month.

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