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3 tbsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
1 large red pepper and 1 yellow pepper,
cored, deseeded and chopped
500g / 1 lb tomatoes, skinned and chopped
2 tbsp finely chopped fresh root ginger
1 tbsp chopped coriander
2 tsp chopped oregano
grated rind of 1 lime
dash of hot chili sauce
2-4 dried red chilies, chopped
1.25kg / 2.5lb monkfish
300ml / 1/2 pint
Fish stock
12 scallops, halved
250g / 8 oz raw prawns
salt and pepper
torn coriander leaves, to garnish
warm tortillas, to serve |
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Method :
Heat the oil
in a large heavy-based saucepan. Add the onion, garlic and the red and
yellow peppers and fry over a low heat for about 10-15 minutes until
they are tender. Add the tomatoes, ginger, chopped coriander, oregano,
lime rind, chili sauce and dried red chilies. Stir well to mix
thoroughly and then simmer the mixture gently over a low heat for 10
minutes.
Cut the
monkfish into chunks, removing any bone and skin. Add the monkfish and
stock to the saucepan and bring to the boil. Reduce the heat and simmer
gently for 20 minutes. Stir in the scallops and prawns and cook gently
for 2 further minutes until cooked. Season to taste with salt and
pepper. Serve the fish stew with warm tortillas and garnished with torn
coriander leaves.
Serves 6
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