Monkfish kebabs

Method

1. Clean the mussels and cook with the lid on in a casserole with 75 ml of water and 25 ml of dry white wine until the shells open.
2. Remove the shellfish from their shells and strain the cooking liquid.
3. In a casserole, sauté the onion, cut into slices, with a little extra virgin olive oil for 3 to 4 minutes, then add the strained liquid from the mussels, the tomato fillets, rosemary, parsley, salt and pepper.
4. After a couple of minutes turn off the heat.
5. Cut the monkfish fillets into 16 pieces and wrap in bacon.
6. Assemble the kebabs alternating the wrapped monkfish pieces with the mussels.
7. Put the kebabs in a frying pan and pan-fry until golden brown.
8. Serve the skewers with the mussel cooking sauce.

Chef's tip

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Serving suggestion

Serve with a light first course or with vegetable-based side dishes.

Wine selection

Prosecco Superiore DOCG extra dry, Sauvignon, Pinot Grigio or Riesling.

Family tip

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Dish history

Kebabs make practical finger food, especially in outdoor situations like barbecues or at parties: thanks to the sticks they are easy to eat without a plate and can be easily transported from one place to another. This recipe wants to be an alternative to the most common meat-kebabs, a delicious fish-based course than can be served as an appetiser or as a 'secondo', depending on the quantities. Have fun cooking and feel free to add your personal touch to the recipe!