Fettuccine With Sole & Monkfish

Ingredients

SERVERS

• 85 g/3 oz plain flour
• salt and pepper
• 450 g/l lb lemon sole fillets,
• skinned and cut into 
• chunks
• 450 g/l lb monkfish fillets,
• skinned and cut into 
• chunks 
• 85 g/3 oz unsalted butter
• 4 shallots, finely chopped
• 2 garlic cloves, crushed 
• 1 carrot, diced
• 1 leek, finely chopped
• 300 m/l10 fl oz fish stock 
• 300 ml/10 fi oz
• dry white wine
• 2 tsp anchovy essence
• 1 tbsp baslamic vinegar 
• 450 g/l lb dried fettuccine
• chopped fresh flat-leaf
• parsley, to garnish 

Method

1.Season the flour with salt and pepper and

  spread out 2 tablespoons on a plate. Coat all

  the fish pieces with it, shaking off the excess.

  Melt the butter in a heavy-based saucepan or

  flameproof casserole. Add the fish, shallots,

  garlic, carrot and leek, then cook over low

  heat, stirring frequently, for 10 minutes.

  Sprinkle in the remaining seasoned flour and

  cook, stirring constantly, for 1 minute.

2.Mix the fish stock, wine, anchovy essence

  and balsamic vinegar together in a jug and

  gradually stir into the fish mixture. Bring to the

  boil, stirring constantly, then reduce the heat

  and simmer gently for 35 minutes.

3.Meanwhile, bring a large heavy-based

  saucepan of lightly salted water to the boil.

  Add the pasta, return to the boil and cook

  for 8-10 minutes, or until tender but still firm

  to the bite. Drain and transfer to a warmed

  serving dish. Spoon the fish mixture onto

  the pasta, garnish with chopped parsley and

  serve immediately.