Monkfish Creole recipe

Ingredients:

• 400g monkfish, skinned and boned
• 400g tin chopped tomatoes
• 200g tin sweetcorn, drained
• 1 onion
• 200g kale leaves
• 150ml chicken stock
• 1 tbsp. oil
• 225g tin pineapple in juice
• Salt and pepper
• 1 tbsp. Creole seasoning

Directions:

1. Dice the onion. Cube the monkfish. Bring a pan of salted water to the boil. Add the kale and simmer for 5 minutes, then drain.

2. Meanwhile, fry the onion in the oil for 5 minutes. Add the seasoning and sweetcorn and fry for one minute.

3. Add the tomatoes, kale and 150ml stock. Simmer for 5 minutes.

4. Add the monkfish and pineapple. Simmer for 5 minutes or until the monkfish is cooked through. Serve.

For extra punchy flavour, try adding a fresh chilli to the dish. You could also add chilli powder. Recipe serves 2.

Author: Laura Young.

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