Buon appetito!

Hotpot with monkfish

made by Bart Desmidt

Ingredients

150 Gram Rice

1 diced pointed pepper

100 milliliter white wine

200 milliliter vegetable broth

100 milliliter Elvea Passata Natuur

1 diced zucchini

1 fennel, thinly sliced

2 monkfish, in large pieces

2 red chili pepper

1 Scheut room

2 tablespoons grated cheese

pepper

salt

paprika powder

olive oil

1 handful basil, finely chopped

1 handful dill, finely chopped

1 handful arugula

1 Scheut olive oil

1 Scheut white wine vinegar

pepper

salt

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.