Monkfish With Chorizo Crust And Spiced Beans

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Great British Chefs
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 garlic clove, peeled and crushed

1/2 tsp of smoked paprika

1 pinch of salt

100 g of brown bread, crusts removed

1 tsp of unsalted butter

100 g of cooking chorizo, skin removed and sliced thinly

20 g of blanched almonds

4 monkfish tail, approximately 100g each

2 tbsp of vegetable oil

1 tbsp of unsalted butter

150 g of haricot beans, tinned, alternatively fresh which should be soaked and drained overnight

1 carrot, peeled

2 onions

1 celery stick

1/4 bunch of thyme

200 ml of Vegetable stock

1 tbsp of vegetable oil

2 garlic cloves, peeled and crushed

3 tbsp of tomato purée

1 tsp of ground turmeric

1 tsp of smoked paprika

1 tsp of ground cumin

300 g of cherry tomatoes

1/2 tsp of salt

1/2 tsp of coarsely ground black pepper

1/4 bunch of fresh parsley, chopped

1 onion, peeled and sliced

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