Buon appetito!
Hotpot with monkfish
made by Bart Desmidt
Ingredients
4 persons
- 2 shallots, finely chopped
- 150 grams Rice
- 1 bell pepper, finely chopped
- 100 milliliters white wine
- 200 milliliters vegetable broth
- 100 ml Elvea Passata Nature
- 1 courgette, diced
- 1 fennel, in strips
- 2 monkfish, in large pieces
- 2 red chili peppers
- 1 splash of cream
- 2 tablespoons grated cheese
- pepper
- salt
- paprika
- olive oil
For the herb salad
- 1 handful dragon, finely chopped
- 1 handful basil, finely chopped
- 1 handful dill, finely chopped
- 1 handful arugula
- 1 tablespoon olive oil
- 1 splash white wine vinegar
- pepper
- salt
Preparation
-
1
Sauté the shallots in a dash of olive oil in a heatproof pot on the stove. Add the rice and pointed bell pepper and sauté until translucent. Then moisten with the white wine, vegetable stock and passata. Bring to a boil and remove from the heat. Place the pot in a preheated 180-degree oven for 15 to 20 minutes.
-
2
Then divide the chopped greens and fish pieces among the hotpot. Season with salt, pepper and paprika. Return to the oven for another 10 minutes.
-
3
Mix all the ingredients for the herb salad in a bowl.
-
4
Remove the hotpot from the oven. Pour a dash of cream over it. Top with the herb salad and grated cheese.
