Fishermen’s favorite dish

Monkfish, scallops, mussels and ocean pinks bathing in a garlicky white wine sauce-fish and wine lovers alike will adore this maritime delight

Ingredients
2tbsp olive oil, plus extra for drizzling
1 onion, chopped
2 garlic cloves, crushed
300ml dry white wine (Such as Sauvignon Black)
1 small French stick, thinly sliced
2 big cans chopped tomatoes
350g monkfish tail, cubed
200g queenie scallops
350g mussels, scallops
8 ocean pinks or large cooked prawns
Salt and freshly ground black pepper
2tbsp chopped fresh parsley, to garnish

Preparation
Step1
Heat the 2 tablespoons of olive oil in a large pan, add the onion and garlic and gently cook but until softened but not browned. Stir in the wine, allow to simmer for 10 minutes.

Step2
Preheat the oven to 180C/Gas4. Arrange the French stick slices on a baking tray and drizzle with a little olive oil. Bake for 10 minutes until crispy and golden.

Step3
3Meanwhile, add the tomatoes to the onion mixture and bring the boil. Add the monkfish, scallops and mussels, cover the pan and cook for 5 minutes until the mussel shells have opened.( Discard any mussels that haven’t opened after this time.) Add the ocean pinks and heat through again. Season to taste.

Step4
Garnish with fresh parsley and serve with the French stick slices.

Serves 4
Preparation time 20 minutes
Cooking time 30 minutes
Fat per serving 10g
Calories per serving 475g