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Bombay Monkfish

Bombay Monkfish

Preparation Time:
Cook time:
Yield: 4 servings


1 lb Monkfish Fillet
Milk, to cover
1/4 lb Shrimp, shelled
2 Eggs
3 Tbsp Tomato Paste
1/2 tsp Curry Powder
2 tsp Lemon Juice
1/4 tsp fresh Rosemary, chopped
1 pinch Saffron or Tumeric
3/4 cup Light Cream
Salt and Pepper, to taste


Preheat oven to 350F. Put the monkfish in a pan just large enough to hold it. Pour the milk over and place the pan over moderate heat. Bring to a simmer, cover, and cook for 8 minutes. Turn the fish and cook 7 minutes longer, or until the fish is cooked through. When the monkfish is nearly done, add the shrimp and cook 2 to 3 minutes, or until they turn pink. Drain fish and shrimp, discarding milk. Cut the monkfish into bite-size pieces.

Beat the eggs with the tomato paste, curry powder, lemon juice, rosemary, saffron and 1/2 cup cream. Mix in the fish and shrimp and season to taste with salt and pepper. Put mixture into 4 individual small baking dishes and pour an equal amount of the remaining cream over the top of each dish. Bake for 20 minutes, or until set. Serve hot with a squeeze of lemon and crusty french bread.

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