1 pound monkfish, skinned
Milk to cover
1/4 pound shrimp, shelled
3 tablespoons tomato paste
1/2 teaspoon curry powder
2 teaspoons lemon juice
1/4 teaspoon fresh rosemary, chopped
1 pinch of saffron or tumeric
3/4 cup light cream
Salt and pepper to taste
Preheat oven to 350F. Put the monkfish in a pan just large enough to
hold it. Pour the milk over and place the pan over moderate heat. Bring
to a simmer, cover, and cook for 8 minutes. Turn the fish and cook 7
minutes longer, or until the fish is cooked through. When the monkfish
is nearly done, add the shrimp and cook 2−3 minutes, or until they turn
pink. Drain fish and shrimp, discarding milk.
Cut the monkfish into bite−size pieces. Beat the eggs with the tomato
paste, curry powder, lemon juice, rosemary, saffron and 1/2 cup cream.
Mix in the fish and shrimp and season to taste with salt and pepper.
Turn into 4 individual ramekin dishes and pour an equal amount of the
remaining cream over the top of each dish. Bake for 20 minutes, or until
set. Serve hot with a squeeze of lemon and a crusty french type bread.