Lotte à la Basquaise

  • Cooking Time40 mins
  • DifficultyEasy
2 x 500g monkfish, skinned, trimmed and cut into 5 centimetre thick pieces
2 red peppers, stalk and seeds removed and cut into julienne
1 yellow pepper, stalk and seeds removed and cut into julienne
Splash of red wine vinegar
2 onions, finely sliced
1 x 400g tin of plum tomatoes, drained and chopped
4 salted anchovy fillets, chopped
3 garlic cloves, crushed
6 leaves of basil, julienne
5g thyme leaves
25g N’duja (spicy Italian spreadable sausage)
100ml white wine
100ml olive oil
150ml chicken stock
80g haraco beans (soaked overnight with 1 teaspoon of bicarbonate of soda, then gently simmered in water with 1 carrot, 1 onion, 1 bay leaf, thyme and 1 rasher of bacon until soft)

For the Fennel and Radish Salad

2 fennel, cut into quarters, core removed and finely sliced
½ bunch breakfast radish, finely sliced
8 basil leaves, julienne
12 mint leaves, julienne
50ml basil oil (2 bunch of basil infused in olive oil for 48 hours)
Juice of ½ a lemon
25ml white balsamic vinegar

1. Pour a third of the olive oil in a casserole dish and add the sliced onions and garlic. Season lightly with salt, cover it with a lid and sweat gently for 10 minutes.

2. In a frying pan, add a third of the oil and fry the peppers. Season it with salt and pepper and cook gently for 5 minutes. Add the red wine vinegar then add to the onions.

3. Pour in the white wine, reduce it and then add the tomatoes, thyme, anchovy, chicken stock and N’duja and allow it to simmer for 5 minutes.

4. Stir in the drained beans. Pour the remaining olive oil into the frying pan, season the monkfish and quickly brown for 1 minute.

5. Add the monkfish to the casserole and cover it with a lid and simmer it for 7 minutes.

6. Meanwhile, make the salad by placing the fennel and radish in a bowl of iced water for 5 minutes. Drain it and put it in a clean bowl, add the rest of the ingredients and season to taste.

7. Check the monkfish is cooked by inserting a cocktail stick through the flesh. If it slides in easily, then it’s cooked. Add the basil and serve immediately.

Lotte à La Basquaise

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