Italian Fish Recipes - Monkfish with Crab and Shrimp (Rana Pescatrice con Granchio e Gamberetti) Recipe

• 100 g/4 oz/1/2 cup unsalted (sweet) butter

• 100 g/4 oz crabmeat, flaked

• 225 g/8 oz cooked shrimps (miniature shrimp), shelled

• 30 ml/2 tbsp plain (all-purpose) flour

• 250 ml/8 fl oz/1 cup fish stock

• 60 ml/4 tbsp double (heavy) cream

• 60 ml/4 tbsp white wine

• 100 g/4 oz mushrooms, chopped

• 1 green (bell) pepper, chopped

• 50 g/2 oz/1/2 cup cooked rice

• Salt and freshly ground black pepper

• 1 kg/2 lb monkfish tail, skinned, boned and opened out flat

Method:

1. Butter a shallow ovenproof dish and set aside. Heat half the remaining butter. Add the crabmeat and shrimps to the pan.

2. Coat with the butter and stir in the flour. Pour in the fish stock, cream and wine, stirring constantly.

3. Add the mushrooms, green pepper, rice, salt and pepper and continue cooking for 2 minutes.

4. Remove the pan from the heat and spoon as much crab and shrimp mix over the monkfish as possible. Fold the monkfish over the stuffing.

5. Spread the rest of the mixture over the bottom of the ovenproof dish. Place the stuffed fish on top. Melt the remaining butter and pour over.

6. Cover the dish with foil and bake in a preheated oven at 180°C/350°F/gas mark 4 for 35 minutes. Remove the dish from the oven and serve at once.