Ingredients
- 3tbs olive oil
- 3 cloves of garlic, peeled and sliced
- 2 x 400g tins of chopped tomatoes
- 1tbs tomato purée
- 1tsp smoked paprika
- 100ml concentrated chicken stock
- Juice of 1 orange
- 2 strips of orange peel
- 1tbs honey
- A splash of sherry (if you have it)
- Salt and pepper
- 500g trimmed monkfish tail
- 200g piece of chorizo
- 125g mixed baby tomatoes
- 2 sprigs of rosemary
1 Set the oven to 185 degrees.
2 Put the olive oil into a pan then add the sliced garlic. Cook over a low heat until evenly light golden.
3 Add the tomatoes, tomato purée, smoked paprika, chicken stock, orange juice and peel, honey and sherry, then cook until the sauce is reduced by a third. Season with salt and pepper.
4 Put the sauce into a shallow casserole dish. Cut the monkfish into 3cm chunks.
5 Remove the skin from the chorizo as best you can and cut into 2cm chunks, at an angle.
6 Alternate the monkfish and chorizo in the dish. Intersperse the tomatoes and rosemary alongside.
7 Bake for 25 minutes or so, until the monkfish is cooked.
