Monkfish with Mussels and Pancetta

Pieces of monkfish with mussels in a creamy tomato sauce combine to make a fabulous main course.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Seafood

Main Course

Ingredients

1 tbsp olive oil		2 lb (900 g) mussels, cleaned
1 tbsp butter		1/2 cup heavy cream
3 garlic cloves, minced		juice of 1/2 lemon
one 14.5 oz (411 g) can chopped tomatoes		2 tbsp chopped parsley
1/2 cup dry white wine		1 lb. monkfish, cut into 1-inch pieces
4 oz (115 g) pancetta, sliced

directions

Prep: 10 min Total: 30 min (Quick)

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1
Heat the oil and butter in a large flameproof casserole over medium heat. Add the garlic and cook, stirring often, until softened, about 3 minutes. Add the tomatoes and their juices along with the wine, and simmer for 5 minutes.
2
Meanwhile, cook the pancetta in a frying pan over medium heat for about 6 minutes, or until crisp. Transfer to paper towels, let cool, then chop coarsely.
3
Stir the monkfish into the tomato sauce, top with the mussels, and cover. Cook, shaking the pan occasionally, until the mussels have opened, about 5 minutes. Discard any mussels that remain shut.
4
Using a slotted spoon, transfer the monkfish and mussels to a deep serving bowl and cover to keep warm. Bring the tomato sauce to a boil over high heat. Add the cream, lemon juice, pancetta, and 1 tbsp of the parsley. Boil about 1 minute, until slightly thickened. Pour over the seafood, sprinkle with the remaining parsley, and serve hot.

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Monkfish with Mussels and Pancetta

Ingredients

directions