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Monk Fish over Curried Mussel Broth


Used cocanut milk original recipe called for heavy cream

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  • 4 monk fiish tails
  • 1 lb mussels
  • 5 tspn curry powder
  • 3 sprigs thyme
  • 1 tspn salt
  • 2 bay leaves
  • 1/2 cup white dry wine
  • 1 carrot diced
  • 1 garlic clove minced
  • 1 small leek diced or can use spring onion
  • 2 pinches saffron
  • 1/2 cup double cream or coconut milk
  • 1 handful fresh coriander ( use dry and fresh parsley as a substitute)
  • 1 knob of butter
  • Sea salt for fish
  • evoo
  • 1 cup baby spinach


Servings 4


Step 1

1. Cut monk fish in half and Sprinkle mixture of curry powder and sea salt on monk fish to draw water out. set aside
2. Dice celery, carrots and leek or onion and mince garlic
2. heat a pan large enough for the mussels. Add mussels, thyme and bay leaves and 1/2 cup wine and cover. Shake to turn mussels and steam them open
3. Pour the mussel liquid through a strainer and reserve
4. Remove mussels from shells
5. Saute carrot, celery until soft, add garlic, thyme and saffron and curry powder
6. Pour broth in pot and bring to a boil, add mussels, add cream or coconut milk, tast to sweeten--add sugar as needed
7. removee water from plate that fish was resting on cut in half and pat dry
8 season with pepper
7 saute on both sides until golden brown (can oreheat oven to 400 and finish in oven as well)

8 let fish rest for 2 to 3 minutes, then slice int medalions
9 place mussels and sauce on a plate and top with monk fish


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