RECIPE

Every month we will share a different Coppi recipe for you to try at home! This month we have decided to showcase this delicious Chargrilled Monkfish Spiedini, Tuscan Spiced Sausage & Red Pepper Ragu, perfect to impress your family and friends this July!

Why not give this recipe a go at home and post your image to our social media sites with the #Coppilicious. We'll pick the best each month and the winner can come enjoy a meal for two on us!

 
 
Chargrilled Monkfish Spiedini, Tuscan Spiced Sausage & Red Pepper Ragu

Chargrilled Monkfish Spiedini, Tuscan Spiced Sausage & Red Pepper Ragu

Chargrilled Monkfish Spiedini, Tuscan Spiced Sausage & Red Pepper Ragu

For the Monkfish (Serves 2)

400 g monkfish, cleaned and cut into large pieces

1/2 lemon, cut into wedges

Juice of 1/2 lemon

3 tbsp finely chopped parsley

A generous twist of freshly ground black pepper

1/2 tbsp dried oregano

2 tbsp extra virgin olive oil

 

For the Red Pepper Ragu

250 g Spiced chilli & Fennel pork sausage meat

100 g roasted red pepper, skin removed & cut into cubes

2 stick celery, roughly chopped

1 shallot, roughly chopped

2 cloves garlic, roughly chopped

1 tbsp finely chopped rosemary

100 ml red wine

1 teaspoon cinnamon

50 g tomato puree

1 small tin chopped tomatoes

8 basil leaves 

 

To Cook

 

1. Firstly marinate the monkfish with the herbs, black pepper, lemon & olive oil.

2. Skewer the monkfish with the lemon wedges and place in the fridge until later.

3. Heat 2 tbsp olive oil in a large wide based pot, once hot add the sausage meat and cook until beginning to brown. 

4. Once the meat has browned and crumbled add the shallot, rosemary, garlic & celery and allow to cook for a further 5-6 mins until the shallot has softened.

5. Add the red wine and allow to cook until fully absorbed.

6. Add the cinnamon, peppers, tomato paste & chopped tomatoes and lower the heat to a light simmer and allow to cook for 40-45 mins until the tomatoes have become sweet.

7. Season & chargrill the monkfish (or roast under a hot grill) until cooked, finish the Ragu by adding the basil leaves and correct the seasoning.

8. Spoon the Ragu into 2 deep bowls and finish by add the monkfish.

9. Enjoy!