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      RECIPE TITLE "Bombay Monkfish" courtesy of The Library Of E-Cookbooks

    yieldsserves 4 time-- difficulty moderate

    This is an appetizing and stylish way to start a meal. For a light lunch dish for two, cook this in one ovenproof dish and serve it with a green salad and boiled new potatoes.

      RECIPE INGREDIENTS

    • 1 lb Monkfish, skinned
    • Milk to cover
    • 1/4 lb Shrimp, shelled
    • 2 Eggs
    • 3 tb Tomato paste
    • 1/2 ts Curry powder
    • 2 ts Lemon juice
    • 1/4 ts Fresh rosemary, chopped or pinch of dried
    • 1 pn Of saffron or tumeric
    • 3/4 c Light or single cream
    • Salt and pepper to taste

      RECIPE METHOD

    1. Preheat oven to 350 degrees F.
    2. Put the monkfish in a pan just large enough to hold it. Pour the milk over and place the pan over moderate heat. Bring to a simmer, cover, and cook for 8 minutes.
    3. Turn the fish and cook 7 minutes longer, or until the fish is cooked through. When the monkfish is nearly done, add the shrimp and cook 2-3 minutes, or until they turn pink. Drain fish and shrimp, discarding milk.
    4. Cut the monkfish into bite-size pieces. Beat the eggs with the tomato paste, curry powder, lemon juice, rosemary, saffron and 1/2 cup cream. Mix in the fish and shrimp and season to taste with salt and pepper.
    5. Turn into 4 individual ramekin dishes and pour an equal amount of the remaining cream over the top of each dish. Bake for 20 minutes, or until set. Serve hot with a squeeze of lemon and a crusty french type bread.



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