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Categories:
fillet red pepper loaves onion tomatoes shrimp clove garlic bay leaf cream of seafood soup eggs olive oil cilantro parsley thyme herbs coffee salt
Viewed: 60 - Published at: 4 years agoIngredients
- 1 monkfish fillet
- 1/2 red pepper
- 4 loaves day old bread
- 1 onion
- 2 tomatoes ripe
- peeled shrimp to taste
- 1 clove garlic
- 1 bay leaf
- 1/2 can cream of seafood soup
- 2 eggs
- olive oil
- 1 sprig cilantro
- 1 sprig parsley
- 1/2 cup dried thyme
- 1 cup herbs coffee, provence
- salt and piri-piri, to taste
Method
- Heat 1 l of water in a saucepan. Dissolve the seafood cream in a little water and add to the hot water, stirring until well blended. Cook the monkfish for 5 minutes and then chop.
- Break the loaves into pieces and add to the seafood cream. Cover and let soften.
- Chop the onion and add to a pot and saute with a drizzle of olive oil. Add chopped garlic.
- Boil the tomatoes, then remove the skin and seeds. Cut to pieces and add to the onions. Add bay leaf, cover and cook over low heat. Season with the parsley, the thyme, the herbs of provence and a pinch of salt.
- Add the peeled shrimp and turn off the stove.
- Remove the bread with a skimmer and add to the onion mixture. Add the chopped monkfish, stir well to wrap everything in and season the seasoning.
- Finally, beat the eggs and toss them together in the onion mixture, stirring well to combine and cook the eggs.
- Remove the pan from the stove and serve immediately sprinkled with cilantro.
