Fabienne&#39;s Leeks and Monkfish Best Dishes

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Fabienne's Leeks and Monkfish

"Monkfish has grow to be my favored fish. Its delicate flavor is complemented by means of the mixture of leeks and thoroughly selected spices. The amount of curry can be changed in your very own taste. This dish can be served over rice, with mashed potatoes, or with fingerling potatoes."

Ingredients :

2 tablespoons olive oil
2 cups chopped leeks, white and light inexperienced components handiest
1/three cup white wine
1 tablespoon lemon juice
1 teaspoon floor cumin
three/four teaspoon hot Madras curry powder, or to taste
half of teaspoon ground turmeric
1/2 teaspoon floor paprika
1/4 teaspoon ground coriander
1/eight teaspoon ground ginger
1 pinch cayenne pepper, or to taste
salt and floor black pepper to flavor
1 (14 ounce) can coconut milk
1 pound monkfish fillets, cut into cubes

Instructions :

Prep : 10M	Cook : 4M	Ready in : 1H15M

Heat olive oil in a inventory pot over medium warmth. Stir in leeks, white wine, lemon juice, cumin, Madras curry powder, turmeric, paprika, coriander, ginger, cayenne, salt, and pepper. Cover pot and decrease heat to medium-low, stirring often until all liquid is absorbed, approximately half-hour. Uncover pot, stir in coconut milk, and reduce warmness to low; simmer exposed for half-hour.
Place monkfish lightly into pot; spoon leek mixture over monkfish. Cook and stir gently over low warmth till fish flakes without difficulty with a fork, about five mins.

Notes :

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