Pan-Roasted Swordfish with Chopped Tomatoes and Lemon Beurre Blanc
Pan-Roasted Swordfish with Chopped Tomatoes and Lemon Beurre Blanc could be just the gluten free,
Seafood fideuà
Ingredients
- 100ml extra virgin olive oil
- 380g fideo pasta (or use spaghetti, broken into 2-3cm pieces)
- 8 whole king prawns
- 200g monkfish, diced (you can also use cod, halibut or hake)
- 250g prepared squid, diced
- 2 onions, finely diced
- 6 garlic cloves, chopped
- 1 red pepper, finely chopped
- 1 tbsp sweet smoked paprika
- pinch of saffron
- 6 large, ripe tomatoes, grated
- 800ml hot fish stock
- 1 lemon, cut into wedges
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