Ingredients
- 50mls olive oil plus extra for drizzling
- 2 red onions, peeled and diced into 2cm pieces
- 1 head of fennel, trimmed and diced
- 1 lg carrot, peeled and diced
- 2 cloves of garlic, peeled and sliced
- 1 tsp smoked paprika
- Pinch chilli flakes
- 1 tin of chopped tomatoes (400g)
- 1 tin of butterbeans, rinsed
- 750ml chicken or vegetable stock
- 2 pieces of orange peel
- Sprig of rosemary
- Half a loaf of ciabatta
- Salt and pepper
- 850g - 1kg piece of whole monkfish, skin removed and trimmed
- 100mls creme fraiche
- Some fresh picked thyme
1 Set the oven to 185 degrees.
2 Pour the olive oil into a medium sized pot and add the vegetables and garlic. It’s important that all the veg are cut the same size.
3 Add the smoked paprika and chilli flakes, then cook over a low heat for 15 minutes until the vegetables soften without colour.
4 Add the tomatoes, butterbeans, stock, orange peel and rosemary, then bring to a simmer.
5 Cook gently for a further 15 minutes, season and remove from the heat.
6 Tear the ciabatta into chunks, drizzle with olive oil, season and roast for 10 minutes or so, till golden and crunchy.
7 Drizzle a little more oil on a large roasting tray and sprinkle with salt and pepper. Place the monkfish on top then brush generously with the crème fraîche making sure it’s completely covered. This will stop the fish from drying out. Drizzle the fish with a little more olive oil, sprinkle over the thyme, and put in the oven to roast for about 20-25 minutes.
8 The flesh should be coming away from the bone down the centre. It’s okay to make an incision to have a little peek if you’re not sure.
9 Remove the rosemary from the ribollita and reheat. Then add the bread to the stew and fold everything together. Serve straight away on a dish with the monkfish on top.
