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Monkfish Medallions and Saffron Risotto

Monkfish Medallions and Saffron Risotto

with Bacon Jam and Peashoot Salad

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Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

½ unit(s)


1 bunch(es)

Flat Leaf Parsley

1 punnet(s)

Premium Tomatoes

2 tbsp

Olive Oil for the dressing

750 milliliter(s)

Water for the Rice

60 grams

Bacon Lardons

1 pot(s)

Onion Marmalade

1 sachet


1 sachet

Vegetable Stock Powder


175 grams

Risotto Rice

200 grams

Monkfish Medallions


30 grams

Unsalted Butter


1 bag(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 bag(s)

Pea Shoots

Not included in your delivery

1 tbsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3441 kJ
Energy (kcal)823 kcal
Fat34.0 g
of which saturates15.0 g
Carbohydrate89 g
of which sugars18.0 g
Protein37 g
Salt2.03 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Zest and halve the lemon. Roughly chop the parsley (stalks and all). Halve the premium tomatoes and pop into a large bowl. Season the tomatoes with salt and pepper, squeeze on some lemon juice and drizzle on the olive oil (see ingredients for amount). Stir and keep to one side. Fill and boil the kettle.


Heat a drizzle of oil in a frying pan on medium heat. When hot, add the bacon lardons and cook, stirring occasionally, until golden and turning crisp, 4-5 mins. Pour away any excess fat and stir the onion marmalade into the pan along with the water (see ingredients for amount), bubble until sticky 30-60 seconds, then transfer to a bowl and set to one side. Wash the pan, we will use it later.


Pour the water into a medium saucepan on high heat (see ingredients for amount). Add the saffron powder and stock powder, stir to dissolve and reduce the heat to the lowest setting. Heat a splash of oil in a wide bottomed saucepan on medium-low heat. When hot, add the shallot, season with a of salt and pepper and cook until soft, 5-6 mins. Stir in the garlic and cook for a minute more.


Pour in the arborio rice and stir well. Increase the heat to medium, cook for a minute, stir in a ladle of your stock. When the stock has been absorbed by the rice, stir in another ladle of stock. Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.


When the rice is almost cooked, about 5 mins left (taste to check), heat a splash of oil in your frying pan on medium-high heat. Season the monkfish medallions with salt and pepper and when oil is hot, add them to the frying pan and cook until they are browned on one side, 2-3 mins. Turn and cook the other sides for another 2 mins. Remove the pan from the heat and add a pinch of lemon zest, half of the parsley and a squeeze of lemon juice. Get ready to serve! IMPORTANT: The fish is cooked when it is opaque in the middle!


When your risotto is cooked, remove from the heat. Add the butter, cheese and remaining parsley. Stir well so the risotto becomes creamy. Taste and add more salt, pepper and lemon juice to taste. Spoon the risotto into your bowls and top with the monkfish medallions. Top the fish with the bacon jam. Add the peashoots to the tomato bowl and toss to coat. Serve alongside and enjoy!