Supper easy, not too spicy, always  tasty,…  The oils from the Chorizo, will convey the flavors and fire up your taste buds.

INGREDIENTS:

The fish, preferably Monk fish Cutlets, (cartilage in ) but we would also use any of the following:  Monk fish fillets,   Monk Fish Cheeks or sweet  Baby Monk tails .  Alternatively any other fiem white fish such as Ling or  Hake would also do great for that that dish, but do not forget to adjust cooking times to thickness…

Everything else: Sliced cooking chorizo, crushed Garlic, Sliced onions,  Red or Green pepper, Olive oil, Can of tomatoes, Seasoning.

METHOD:

In a deep, heavy frying pan, sizzle your Chorizo slices for a minute, remove, add your monk fish cutlets and sear 2 minutes or about on either on side. “Fish out” the Monk, reserve on a plate, add a splash of olive oil to the pan and and stir in onions and Garlic and then  sliced peppers. Cook a couple minutes until soften, add the tomatoe tin, sear gently for 5 minutes, season and adjust to taste with a little sugar if needed.

Return the monk fish on top,  cover with a lid  and let simmer for 10 minutes on gentle heat turning the fish once.

Serve with Rice, Pasta, Couscous or nice oven roasted wedges loaded with paprika…

TIPS:

Finishing off with a sprinkle of chopped parsley will add a little more contrast.

Add a tin of Chick peas, to bulk this up a bit and turn it into a Moorish  filling fish Stew