Coffee Infused Monkfish with Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 692 mg | (17 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 222 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 500 grams Monkfish
- 50 milliliters Coffee
- 400 grams Tomatoes
- 1 garlic clove
- 1 onion
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- ½ tsp sugar
- 200 grams Arborio rice
- 250 milliliters white wine
- 500 milliliters Vegetable broth
- ½ bunch Basil
Preparation steps
Rinse fish and pat dry. Cut into 4 cm (approximately 1 1/2 inch) wide strips. Place in a bowl and pour in coffee. Marinate for 30 minutes.
Rinse tomatoes and coarsely dice, making sure to remove stems. Peel garlic and finely chop. Peel onion, finely chop and saute half in 1 tablespoon of olive oil with garlic. Add tomatoes, season with salt, pepper and sugar and simmer uncovered for about 15 minutes.
Saute remaining onion in 1 tablespoon of oil until golden yellow. Add rice and allow to glaze over while stirring. Deglaze with white wine, gradually add vegetable stock and simmer over low heat while stirring frequently for about 20 minutes. Let rice swell and then mix in tomato mixture.
Remove fish from marinade, pat dry and season with salt and pepper. Heat remaining olive oil in a pan and fry fish on all sides over medium heat for about 5 minutes. Rinse basil, pluck off leaves and cut into fine strips. Mix in with risotto. Serve fish with risotto.
