Monkfish and Noodle stew - Massada de Tamboril

A typically algarvean dish, using fresh fish, fresh veggies and lots of herbs. Light, tasty and healthy!

Monkfish-Pasta Stew with Coriander   (Ingredients for 4 people)
600 g cleaned monkfish fillets    or 2kg of whole monkfish
80 ml olive oil
160g onions (finely chopped)
4 garlic cloves (sliced)
Bay leaves
80g bell pepper or green bell pepper
10cl white wine
10cl tomato sauce or tomato sauté
Piri-piri – to your taste
1.6 litres fish stock (made with the fish bones and head)
340g curved elbow pasta
4 ripe tomatoes
60g butter
Flor de sal – at your taste
Lemon pepper – to your taste(can be found in specialist food shops)
1 bunch of fresh coriander

Method:
Clean the monkfish: remove the skin, take out the fillets and cut them in small cubes – the fillets should stay in the fridge until the cooking time.
Prepare the fish stock with the bone and the head of the monkfish with 1.6 litres of water.
Sauté the garlic, onions, bay leaves, green pepper, piri-piri and flor de sal in a large pot and mix the ingredients with a wooden spoon. Add the tomato sauce and the white wine. Mix the monkfish stock under the sauté and let it boil.
Add the elbow pasta and let it boil slowly for 13 to 15 minutes. Add the monkfish cubes, turn off the heat and leave the stew to rest for 3 minutes. Mix the butter into the stew and decorate it with coriander.

The stew should have quite a lot of liquid - if necessary simple add some water at the end of cooking.