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Grilled monkfish with summer vegetables, samphire and tomato consommé
Fruit and vegetables
1
garlic
clove, crushed
1kg/2lb 4oz ripe
tomatoes
1
celery
stick, chopped
1 banana
shallot
, chopped
½
fennel
bulb, chopped
2
garlic
cloves, peeled
10g/⅓oz fresh
basil
leaves
100g/3½oz
samphire
, blanched
10g/⅓oz
watercress
30g/1oz cooked and double-podded
broad beans
Tins, packets and jars
1 anchovy fillet
Cooking ingredients
2 tbsp
olive oil
1 tsp chopped fresh
oregano
salt and freshly ground
black pepper
Meat, fish and poultry
1
monkfish
tail (about 500g/1lb 2oz), on the bone, skinned
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