Bombay Monkfish

Directions

Preheat oven to 350℉ (180℃).

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 to 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 ½ 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 ssqueeze of lemon and a crusty french type bread.

This is an appetizing and stylish way to start a meal.

For a light lunch dish for two, cook this in one ovenproof dish and serve it with a green salad and boiled new potatoes.