Fabienne's Leeks and Monkfish

Monkfish has become my favorite fish. Its delicate flavor is complemented by the combination of leeks and carefully chosen spices. The amount of curry could be modified to your own taste. This dish could be served over rice, with mashed potatoes, or with fingerling potatoes.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 15 mins
• Calories: 390 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 (14 ounce) can coconut milk
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• ⅛ teaspoon ground ginger
• ⅓ cup white wine
• 1 pinch cayenne pepper, or to taste
• ¼ teaspoon ground coriander
• ½ teaspoon ground paprika
• 1 pound monkfish fillets, cut into cubes
• 2 cups chopped leeks, white and light green parts only
• ¾ teaspoon hot Madras curry powder, or to taste

Recipe Instructions

Step 1

Heat olive oil in a stock pot over medium heat. Stir in leeks, white wine, lemon juice, cumin, Madras curry powder, turmeric, paprika, coriander, ginger, cayenne, salt, and pepper. Cover pot and reduce heat to medium-low, stirring frequently until all liquid is absorbed, about 30 minutes. Uncover pot, stir in coconut milk, and reduce heat to low; simmer uncovered for 30 minutes.

Step 2

Place monkfish gently into pot; spoon leek mixture over monkfish. Cook and stir gently over low heat until fish flakes easily with a fork, about 5 minutes.