Monkfish and chorizo skewers
- Serves: 2
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
- 350g/12oz chorizo sausage, thick slices
- 350g/12oz monkfish fillet, large cubes
- 1 red bell pepper, large cubes
- 400g/14oz new potatoes
Monkfish (Also known as goosefish, anglerfish, or "allmouth") works really well with spice, and the strong earthy flavour of chorizo provides an excellent accompaniment, when wrapped in tin foil the juices from the chorizo will soak into the monkfish - intensifying the flavour. Monkfish works well here as it's rubbery flesh doesn't fall apart when being skewered, and its taste is a good balance to the chorizo. The bell pepper isn't essential, but I find it keeps the skewers quite light and it bulks out the more expensive ingredients so you get more skewers.
I thoroughly recommend you serve this on a bed of boiled and sliced new potatoes tossed in a saffron sauce, and that will be the assumption for the recipe. The deep red of the chorizo and pepper looks stunning against the vibrant yellow saffron backdrop.
Although there is quite a lot of work involved, it's not a complex dish to make, and it is always an impressive and enjoyable meal.
If you can only get pre-cooked chorizo don't worry, just keep it wrapped in tin foil for longer so it doesn't dry out, or burn too much.
If you have the time, soaking the wooden skewers in water for 15 minutes before using them will help prevent them from burning, but thats purely a cosmetic task.
- Cut the monkfish, chorizo and bell pepper and skewer them; chorizo, monkfish then pepper and repeat until the middle half of each skewer is filled. You should have enough to create four skewers.
- Switch your grill on to a medium heat setting, and let it come to temperature.
- Fill a medium pan half-full of water, and add the new potatoes, bring to the boil and simmer. They should take about 20 minutes to cook.
- Wrap each skewer in tin foil and put under the grill, they should take about 20 minutes. After 15 minutes open the tin foil to let them crisp under the heat. Don't worry if they burn a little on the edges - I find it usually improves the taste a little.
- Make a saffron sauce ready for the potatoes
- Strain off the potatoes, let them cool and slice them into 1cm/½in thick slices.
- Remove the chorizo and monkfish skewers from the grill.
- On the base of a large plate make a flat circle of potato slices and drizzle over the saffron sauce.
- Cross two skewers over each other on each plate.
- Marvel at the sight of the dish, pat yourself on the back and serve.