So this is mildly (and I stress mildly) based on bouillabaisse. Mainly because there is seafood and the tomato sauce has lots of alcohol in it. Pernod would be traditional but I don’t have any of that so vodka it is instead. I also don’t have any fennel. So really not that much like a bouillabaisse at all!
Cut chunks of monkfish (or any firm white fish) and add into a bowl along with some cleaned prawns (per person maybe 2-3). Into the bowl add a splash of vodka, grated garlic and lemon peel, salt, pepper, and some thyme and rosemary seasoning. Along with that add a few strands of saffron that have been sitting in a little bit of warmed water. Also add the water. Mix it all together and let it sit.
On a low heat, add a chunk of butter to a pan. Let it melt slowly. Into that butter add 2 cloves of roughly chopped garlic and chillies. Cook it gently then add in a tablespoon or so of flour to make the roux. Stir quickly to remove lumps, then add a small tin of tomatoes. To that add a bit more vodka. Then add in one roughly chopped tomato. Season with salt and pepper and a little lemon peel. That is it. Cook gently so that it all breaks down and at the end add in some chopped basil. Remove to one side. Clean out your pan and put back onto the heat.
Putting it all together.
Boil your pasta in another pot.
Into your pan, add the prawns and monkfish. Cook 2/3 the way through. Start the prawns first, as they take longer. Once 2/3 cooked, add the sauce back into the pan and finish the seafood off through a gentle simmer. Do not over-cook, this will only take max. one minute. Especially as the seafood will continue to cook in residual heat and you don’t want over-cooked fish.
Once the pasta is cooked combine into the sauce. Stir it all together and then place as much as you want onto a plate. Sprinkle on a little more pepper and enjoy! x