Darren Parker
Head Chef
Ingredients
- 500g monkfish fillets, diced
- 1 leek, sliced
- ½ onion, sliced
- 1 capsicum, sliced
- 1 tin (425g) chopped tomatoes
- 2 Tbsp smoked paprika (divided)
- 1 Tbsp dried oregano
- Olives (to taste)
- 200ml vegetable stock
- 1 Tbsp tomato paste
- Olive oil
- Salt, to taste
Method
1. Marinate the Fish
In a bowl, combine diced monkfish with 1 Tbsp smoked paprika, a drizzle of olive oil,
and a pinch of salt. Set aside while preparing the sauce.
2. Prepare the Base
In a wide pan, heat a little olive oil over medium heat. Add the sliced onion, leek, and
capsicum. Sweat gently until softened.
3. Build the Sauce
Stir in the remaining 1 Tbsp smoked paprika and cook until fragrant. Add the tomato paste and cook for 1 minute. Pour in the chopped tomatoes, oregano, and vegetable stock. Add olives to taste. Simmer gently for about 10 minutes to develop flavour.
4. Poach the Fish:
Add the marinated monkfish pieces into the simmering sauce. Gently poach for 5–6
minutes, or until the fish is opaque and just cooked through.
To Serve
Serve hot with one of the following sides:
- Braised Rice – for a comforting, saucy pairing
- Braised Cabbage – for a light, earthy balance
- Diced Roasted Potatoes – for a rustic, hearty option
Darren is a Head Chef with 35 years in the trade from the SouthWest of England. Having spent time honing his skills in the UK at prestigious hotels such as The Grosvenor Hotel, The Dorchester and Harrods Food Halls in London, he moved to New Zealand in 1995, and has been working in various restaurants and catering businesses within the Waikato region…
If you would like to learn more about Darren, see Expert: Darren Parker.
