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by Leif Mannerström
This is a fricassee with something extra. Monkfish eat shellfish and taste accordingly, so one couldn't ask for a better combination.
The firm flesh of the monkfish makes it easy to work with in the kitchen.
Serves 4


• 1.3 Ib (600 g) fillet of monkfish, cut up in thick pieces
• 1 net (usually 2.2 Ib or 1 kg) of blue mussels, thoroughly cleaned
• 1 onion, chopped
• 1 clove of garlic, crushed
• 2 stalks of lemongrass, lightly flattened and coarsely cut
• 1/2 c (120 mL) dry white wine
• 3/4 c (180 mL) whipping cream
• 1/2 tbsp (7.5 mL) chili, minced
• 1/4 c (60 mL) olive oil
• 1 bunch of spring onions, cut up in large pieces
• 1 tbsp (15 mL) butter
• 1 bunch of baby carrots, halved and lightly boiled
• 1 bunch of young parsley
• salt and pepper


Stir-fry the onion, garlic and lemongrass in a large saucepan.

Put in the mussels and pour on the wine.

Boil for a few minutes.

Remove the mussels and extract the meat from the shells.

Strain the stock and then pour in the cream, reducing for about 10 minutes.

Add the chili and spring onions.

Season the fish and fry it gently in butter until it is nice and golden.

Together with the mussels and carrots, transfer the fish to soup bowls.

Season the sauce and fold in the parsley leaves.

Pour the sauce over the fish and serve with rice.

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