Monkfish, mussels and pancetta skewers recipe

Monkfish is a delicious, robust ‘meaty’ fish that doesn’t fall apart easily, so it suits being barbecued or roasted. It also mixes well with lots of different flavours, as can be seen in this this flavour-packed monkfish, mussels and pancetta skewers recipe. When cooking monkfish it can be tricky to get it right, so when the cooking time is up, insert a knife into the middle and check it’s piping hot when it comes out. Then let the fish ‘rest’ for five minutes before you serve it.

Ingredients (serves 4)

400g fillet monkfish

16 slices pancetta

12 mussels

1 onion

Dry white wine

Extra virgin olive oil

Parsley

Rosemary

Salt and pepper

Cirio tomato fillets

Method

Clean the mussels well and put in a covered casserole dish with 75ml water and 15ml of wine, then cook until they open. Remove from their shells, strain liquid and then retain it.

In a casserole dish, fry the sliced onion in olive oil for four minutes, then add the strained liquid from the mussels, the tomato fillets, the herbs and the seasoning. After two minutes, turn off the heat.

Cut the monkfish fillets into 16 pieces and wrap in pancetta, along with the mussels. Create four mixed skewers and fry in a pan with some olive oil for five minutes.

Pour tomato sauce over the skewers and serve.