Monkfish And Sausage Stew

Serves 2


Monkfish portions 2 x 160 g
Pork sausage (Italian or similar) x 1
Borlotti beans x 500 g
Fresh sage x 1 sprig
Passata 100 ml
Banana shallot x 1
Fresh garlic x 2 cloves
Olive oil 30 ml
Unsalted butter 30 g
White balsamic vinegar 10 ml


Pod the beans and wash in cold water. Cook in boiling salt water until tender………. Peel and finely chop the shallot. Peel and crush the garlic to a paste with a little salt. In a heavy based saucepan warm the oil and soften the shallot and garlic. Add in the vinegar, passata and the beans and bring to a simmer. Whisk in the butter and set aside with a lid on.
Grill the sausage and season the monkfish lightly with salt and pepper and grill also. Remove when cooked and rest in a warm place for 5 mins. Warm the bean stew and add the chopped sage and sliced sausage. Spoon into bowls and cut the fish in 2 and place on top.

Chefs tip: 

 Feel free to change the herb and add in more freshly cooked beans such as runner, green beans, peas or broad beans.
If you poach the sausage first before you grill it you eliminate the risk of undercooked pork.