Char-Grilled Monkfish with Chickpeas, Chard and Salmoriglio

Name: Char-Grilled Monkfish with Chickpeas, Chard and Salmoriglio
Cuisine: Europe
Ingredients: 150 ml salmoriglio; 700 g cleaned monkfish fillet, cut into 4 thick pieces; 150 g Swiss chard leaves, shredded; 400 g cooked dried chickpeas (or tinned); 200 g tinned tomatoes; 1 tablespoon tomato purée; 2 shallots, finely chopped; a pinch of dried chilli flakes; salt and freshly cracked black pepper; salt and freshly cracked black pepper; a pinch of sugar; 1 small bay leaf; 2 tablespoons olive oil; 12 garlic clove, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

Ingredients

2 tablespoons olive oil
12 garlic clove, chopped
2 shallots, finely chopped

Europe
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Heat 1 tablespoon of the oil in a flameproof casserole or pan over a moderate heat. Add the garlic, shallots and chilli flakes and cook for 4–5 minutes, without browning.
Add the tomatoes, tomato purée, sugar and bay leaf. Season, then bring to the boil and simmer f