4 Tbs. oil 1 onion, peeled and well chopped 2 cloves garlic, crushed 12oz/350g risotto rice 1 3/4pt/1 ltr. stock 2 Tbs. fresh parsley, finely chopped salt and ground black pepper 8oz/225g monkfish fillet, skinned 12oz/350g halibut 8 clams, cleaned 4 whole langoustines
Instructions
1) Heat 2 Tbs. oil in a large frying pan or paella pan and gently cook onion and garlic over gentle heat until soft but not brown. Add rice and turn over to coat. Gradually add a little stock and bring to the boil, then turn down to simmer. Sprinkle over chopped parsley and season. Gradually add remaining stock on a gentle heat until all of it is absorbed.
2) Meanwhile, stir the monkfish around in remaining oil in a hot pan to brown. Reserve. Lightly brown halibut in one piece, then break into chunks, removing the skin and bone. Add monkfish and clams to the rice after about 10 minutes and continue cooking until rice is just firm. Then add halibut and langoustine to the pan and cook until rice is finished, the fish is cooked through and the clams have opened. Discard any clams which remain closed. Serve.
