Monkfish with Mussels and Bacon Rashers
Don’t you just love living in a place where the ocean is near as you?
If you do you have that advantage of having fresh and cheap seafood all the time, unlike people who lives on places where they are landlocked the only fish they enjoy are fresh water fishes others will be really expensive.
Just take for example this recipe I have for today, the mussels here are cheap (it only costs around NZ$2.00-3.00 per kilo depends on season) and fresh, so fresh I remembered when we went to Coromandel we even see people eating it raw like oysters directly from the sea. Fish is not that expensive either and it all depends on the season. Having that in mind plus excellent ingredients such as wine (which is cheap here as well) and cream (we have a lot of cows) then we can create dishes like how the Mediteranean Regions do.
500 monkfish or any flesh white fish, sliced
1kg large mussels
120g pancetta or bacon rashers, chopped
2 tbsp butter
4 cloves, garlic minced
1 can chopped tomatoes
1/2 cup dry white wine
1/2 cup cream
1 tbsp lemon juice
1/2 cup parsley, chopped
1 tsp flour, dissolved in 1/4 cup water
- On a pan fry pancetta until crisp, drain then set aside.
- Using the same pan add then melt butter over medium heat then saute garlic.
- Add the wine and chopped tomatoes together with the juice, bring to boil and simmer for 5 minutes
- Now add the monkfish and mussels, cover and cook for around 5 minutes or until all mussels are open.
- Now separate the monkfish and mussels and place in a serving bowl leaving the sauce in pan, then bring the sauce into a boil using high heat.
- Add the cream, lemon juice, pancetta, dissolved flour and parsley. Bring to a boil and simmer for 1 minute
- Pour over the seafood.