This is a really easy dish to make, sounds fancy and looks impressive too. Chorizo goes great with so many types of dishes and especially so with meaty white fish such as monkfish. It gives a great colour to this particular dish as well. I like using fennel with this as it's strong and aniseedy so goes well with all the other strong flavours from the chorizo, palourdes and parsley.
Palourdes are great. They remind me of a camping holiday we had a few years ago on Ile De Re off the West Coast of France where I spent the low tide one day digging these little clams from the beach and then after giving them a good clean, I cooked them off over an open fire with some shallots, garlic, white wine and parsley then tossed them up with some linguine. You can't beat that while you sit on the beach on a warm evening!
During our trip to Borough Market on Saturday, I picked up some nice
monkfish tails that were de-boned and trimmed by the fishmonger (about
500g) plus 2 dozen palourdes. Cut the monkfish into largish cubes.
Slice up a medium sized bulb of fennel and two good handfuls of chorizo.
Add butter to a hot pan then throw in the monkfish and chorizo for a few minutes. Then add a small glass of white wine.
Throw in the fennel and after a few minutes the palourdes. These will steam off the wine and the dish is ready once these open up. Remember to discard any unopened shells. You might not need to add too much salt but give a good turn of black pepper.
The risotto is also very easy:
Pan fry half a white onion and then add the rice. Gradually add about 500ml of vegetable stock, stirring as you go.
When this is about half cooked, add two tins of garden peas, or four handfuls of the frozen variety.
Cook for another five minutes, adding another 500ml of stock as required, then finish off with a few large handfuls of parsley
Make sure you cook the risotto first as it can take about 20 minutes to cook whereas once the monkfish can be ready in less than 5.
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