Here is a delicious recipe for monkfish bourride with chorizo and its anise-flavored sauce.
Ingredients for 4 persons :
- 3 shallots
- 100 g of chorizo
- 25 cl of liquid cream
- 800 g of boneless monkfish
- 30 g semi-salted butter
- 400 g of tomatoes peeled and crushed (canned)
- 1 tbsp. tablespoon of cane sugar
- 5 cl of pastis
- 10 cl of white wine
- Salt, freshly ground pepper
- Peel, wash and finely chop the shallots.
- Remove the skin from the chorizo. Cut it into thin slices.
- In a frying pan without fat, lightly toast the chorizo. Reserve ⅓ for the dressing.
- Pour the liquid cream and heat over low heat for 5 minutes. Mixer.
- Cut the monkfish into sections.
- In a sauté pan, melt the semi-salted butter; when it is frothy, lightly brown the pieces of monkfish in it. Remove from the sauté pan and place in a container.
- Sweat the shallots in the sauté pan. Add the tomato paste and sugar, cook for another 5 minutes. Pour in the pastis then the white wine, reduce for 5 minutes.
- Replace the sections of monkfish. Add the chorizo cream, adjust the seasoning. Mix, cover and cook for 15 minutes.
- Serve with a few thin slices of grilled chorizo.
This recipe can be served with brown rice, quinoa or wok-sautéed vegetables.
Find out more about monkfish
A very unsightly looking fish, burbot have long frightened fishermen who threw them back into the water when caught in their nets to ward off bad luck. Nowadays, monkfish are still given unflattering nicknames such as "toad" or "sea devil".
Recipe: A. Beauvais, Photo: A. Roche