Ingredients:

For 4 people:

  • 2 carrots.
  • 2 potatoes
  • 100 g. of green beans.
  • 1 leek
  • 150 g. pumpkin.
  • 100 g. chickpeas.
  • ¼ chicken.
  • 300 g. of blood sausage.
  • 1 ham bone.
  • 200 g. of marbled bacon.
  • 1 tip of ham.
  • 150 g. of pasta elbows.
  • 4 monkfish fillets (150 g each).
  • 4 eggs 

Elaboration:

To prepare a stew with monkfish and poached egg, we start by soaking the chickpeas in warm water the day before.

In a large pot, with plenty of cold water, add the meat, the ham bone, the tip of the ham and the bacon. We put it to heat and, when it starts to boil, we clean the broth of impurities and add the chickpeas drained from their water.

When it boils again, lower the heat to cook slowly and add the chicken and vegetables. We leave them to simmer for about 2 hours and, as the ingredients are cooked, we remove them and drain.

Once outside, we cut the vegetables into cubes, and the meats into small pieces.

We put the vegetables and meats back into the broth, add the pasta elbows and let them cook for about 3 minutes.

If there is excess broth, we remove the necessary so that it covers the vegetables a couple of centimeters. Once it boils, add the monkfish fillets and, after a minute, the eggs. We poach in the boiling broth for about 3 minutes and we can now serve our fish stew.

NUTRITIONAL TABLE PER SERVING

ENERGETIC VALUE    :  956 kcal         

CARBON HYDRATES  :  52.6 g 

PROTEINS   :  69.4 g                                  

FATS  :  48.9 g