I am away for few weeks (going to New Zealand). So for the sake of my devoted followers (hope there are some, at all) I am publish this post. It was oh so busy last few days so I don’t have time to make it as a normal readable post. I just publish my initial recipe and when I be back I will type it in a normal way. In the mean time try and decipher my hand writing and the language.
Until next month, have fun.
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Simple but very effective (I.e. delicious) recipe. Try not to settle into buying the frozen fish, it will kill the dish. always buy fresh one, otherwise I don’t have anything to add (just for the sake of Google robots), other then… as my apron say ‘just do it’.
4 Big tomatoes, quartered.
3 Medium onions, sliced.
2 Bell peppers, red and green, cut to stripes.
1½ teaspoon sweet paprika.
250ml chicken stock.
3 Tablespoon capers.
2 Descent size monk fish, de boned, clean and each cut in to two along the spine.
Salt and pepper.
Pre heat the oven to 180 degrees C.
Rub the monk fish all over with half of the paprika and set aside.
Begin by gently fry the pancetta in heavy skillet. Just before golden add the peppers and continue to fry until the peppers start to burn. Add the onions and sauté them until the onions become transparent and slightly soft.
Add the tomatoes and keep frying on medium heat. When the tomatoes starting to falling apart add the stock, the remain of the paprika and the capers. Gently mix, bring to boil. Turn down the heat.
Add the fish into the skillet, making sure the fish is bury in the sauce. Bring back to gentle boil.
Cover the pan, remove from the fire and bake in the oven for twenty two minutes.
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