Monkfish, cooked with mussels, clams, shrimps, courgettes, tomatoes, served on a bed of wilted spinach.

4 x 125gms trimmed Monkfish
500gms clams
8 x large shrimp
500gms mussels
1x courgette Julienne
12x Cherry Tomatoes
1x large Shallot, finely chopped
2x cloves of garlic
4-5 strands of Saffron
125ml dry White Wine
Knob of butter
Olive Oil
1kg baby Spinach washed
Salt and Pepper

Method:

1. In a large pan heat 15 grams of olive oil (just to coat the bottom of pan) season monkfish with salt and pepper. Place in pan, seal and lightly colour all sides approximately 1 min each side.

2. Add shallots and garlic making sure not to brown.

3.When monkfish is on last side add remaining seafood, tomatoes, courgettes, white wine and saffron, cover with lid and cook on medium heat for approximately 5 mins or when clams and mussels open.

4. In a separate pan heat a knob of butter (Med heat) and spinach, cover with lid and cook for one minute. Stir spinach, remove from heat leaving the lid on.

5. When monkfish is ready, place spinach equally into the middle of 4 pasta bowls.

6. Place monkfish on top and equally divide seafood around monkfish, spoon over liquor and vegetables. Serve

Serve with a soup spoon so you can enjoy the lovely wine.

This dish can be served with crusty bread, herbed cous cous or fragrant rice.