Baked monkfish, with smoked tomato, rosemary and chorizo
- Servings: 4
- Cooking time: 60 minutes
- Course: Main course
- Cuisine: Irish
- 3tbsp olive oil
- 3 garlic cloves, peeled and sliced
- 2 cans of 400g crushed tomatoes
- 1tbsp tomato puree
- 1tsp smoked paprika
- 100 ml concentrated poultry broth
- Juice of 1 orange
- 2 strips of orange zest
- 1 tablespoon of honey
- A hint of sherry (if you have any)
- Salt and pepper
- 500g of monkfish tail, trimmed
- 200g piece of chorizo
- 125g mixed miniature tomatoes
- 2 sprigs of rosemary
1 Set the oven to 185 degrees.
2 Put the olive oil in a saucepan then add the minced garlic. Cook over low heat until evenly browned.
3 Add the tomatoes, tomato puree, smoked paprika, chicken broth, orange juice and zest, honey and sherry, then cook until the sauce has reduced by a third. Season with salt and pepper.
4 Pour the sauce into a shallow baking dish. Cut the monkfish into 3 cm pieces.
5 Remove the skin from the chorizo as best as possible and cut it into 2 cm pieces, on the bias.
6 Alternate the monkfish and chorizo in the dish. Sprinkle the tomatoes and rosemary on the side.
7 Bake for about 25 minutes, until the monkfish is cooked.