A taste of the South - in more ways than one!


  • Seasoning mix (1/4 tsp Cayenne, 3/4 tsp white pepper, 1 tsp sea salt, 1/4 tsp thyme, 1/2 tsp rubbed sage, 1/4 tsp dried basil, 1/2 tsp black pepper)
  • 1 tblsp oil
  • 200g monkfish fillet
  • 200g raw medium shrimp
  • 100g dried sausage
  • 1 medium onion, diced
  • 1 bell pepper
  • 2 sticks of celery, diced
  • 120g diced fresh tomatoes
  • 120g tomato sauce
  • 200g long grain rice
  • 450ml chicken stock
  • 3 tblsp spring onion, green part
  • 1 tblsp Worcestershire sauce
  • 2 tblsp crushed garlic
  • 1 tblsp chopped parsley


  • Mix together the onion, celery and bell pepper, all cut around the same size.
  • In a large pan heat the oil over medium heat, add the cut sausage, and cook until it just starts to brown.
  • Add half the diced vegetables; cook until the vegetables are tender.
  • Add the diced tomatoes and cook for 1 minute.
  • Add the tomato sauce and cook for another minute.
  • Add the rice and cook for another 2 minutes, stirring constantly.
  • Add the stock, the remaining vegetables, seasoning mix, Worcestershire sauce and the garlic.
  • Taste the broth for seasoning, particularly salt.
  • Add the monkfish, stir well and put the pot in the preheated oven.
  • Bake uncovered for 20 minutes.
  • After 25 minutes stir in the raw shrimp, parsley and 2 tbsp of the green onions. Place back in the oven for an additional 5 minutes, or until the shrimp are cooked through.
  • Garnish with the remaining spring onion.

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