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Mighty Monkfish with Chorizo and Pea Pearl Barley Risotto
WHAT THE COOK13Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 monkfish (large, tail fillets, fully trimmed, or 8 small)
- 100 mL olive oil
- salt
- pepper
- 1 lemon
- 4 sprigs rosemary (long, if you're using 8 small fillets chop in half)
- 1 finely chopped onion
- 1 clove garlic
- 500 mL chicken stock
- 250 grams pearl barley
- 200 grams diced chorizo
- 100 grams peas
- 3 Tbsp. almond milk (or just regular milk)
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