This is a recipe, which originally used beef, that I have adapted using fish, from a classic signature dish from the iconic 1970’s Plymouth restaurant ‘The Marquee’. The patron, and incidentally my father in law, Colin Eddy, kindly divulged its secrets. It makes a robust and richly flavoured dish.
Serves 4 People.
1 Med onion - chopped
2 Red peppers - roughly chopped
1 Green pepper roughly chopped
4 cloves of garlic peeled and roughly chopped
75g Tomato puree 500g Diced tomatoes
500g Squid - cleaned & cut into rings
500g Monkfish cut into cubes
200g Whole raw peeled tiger prawns
400g Fresh mussels in the shell (cleaned and bearded)
75g Tinned anchovy fillet 150ml Fish stock
400g Grated mature cheddar cheese
Olive oil 25g Fresh parsley
100g Pitted whole green olives, sliced
Sea Salt and ground black pepper to taste
1. Heat olive oil in a thick bottomed pan, fry the onions, red and green peppers, squid for 5 minutes
2. Add the tomatoes and garlic. Cook until the tomatoes start to soften.
3. Add the tomato puree, sliced olives, whole tiger prawns and 150ml fish stock. Cook until a thick sauce consistency is reached. ( you may need to add a little more stock depending on your tomato water content)
4. Add the mussels and cook until they open, discard any that remain closed.
5. Check seasoning and add the chopped parsley, and monk fish reserving a little of the parsley for decorating the top before serving.
6. Pour into an ovenproof earthenware dish; lay the anchovy fillets evenly over the top.
7. Sprinkle with grated cheese.
8. Bake in a med/hot oven for approximately 25 minutes until the cheese has browned and the Croustillion is bubbling. Check regularly.
9. Serve immediately, decorated with a little chopped parsley.