8 & $20: Monkfish With Warm Chickpea Salad PLUS Leftover Makeover

Photo Credit: Greg Hudson


I have a new 8 & $20 recipe up on WineSpectator.com this week: Monkfish with Warm Chickpea Salad.

This one is made almost entirely from pantry staples, which means it comes together really easily.

Better yet, the remainders yielded one of the fastest and easiest leftover makeovers ever in 3 easy steps with just one extra ingredient:

1. Break up chunks of leftover monkfish into smaller pieces. There's no need to be precious here, just chop or shred it up.

2. Put it all in a pot and add stock  (I used chicken) to desired consistency. (For a richer, thicker soup you can use more tomato soup.)

3. Heat and enjoy!

It's so warm and cozy and perfect for these chilly nights.



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