Monkfish with Mussels and Pancetta

1. 1

   Heat the oil and butter in a large flameproof casserole over medium heat.

2. 2

   Add the garlic and cook, stirring often, until softened, about 3 minutes.

3. 3

   Add the tomatoes and their juices along with the wine, and simmer for 5 minutes.

4. 4

   Meanwhile, cook the pancetta in a frying pan over medium heat for about 6 minutes, or until crisp.

5. 5

   Transfer to paper towels, let cool, then chop coarsely.

6. 6

   Stir the monkfish into the tomato sauce, top with the mussels, and cover.

7. 7

   Cook, shaking the pan occasionally, until the mussels have opened, about 5 minutes.

8. 8

   Discard any mussels that remain shut.

9. 9

   Using a slotted spoon, transfer the monkfish and mussels to a deep serving bowl and cover to keep warm.

10. 10

    Bring the tomato sauce to a boil over high heat.

11. 11

    Add the cream, lemon juice, pancetta, and 1 tbsp of the parsley.

12. 12

    Boil about 1 minute, until slightly thickened.

13. 13

    Pour over the seafood, sprinkle with the remaining parsley, and serve hot.

14. 14

    Good with a crisp green salad, and warm crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.