Poached monkfish with creamed leeks recipe

• 2 cinnamon sticks
• 2 star anise
• 2 tsp coriander seeds
• 2 tsp green cardamom
• 1 tsp black peppercorns
• 750 ml (26.4fl oz) red port
• 500 ml (17.6fl oz) red wine
• 1 bay leaf
• 4 x 150g pieces monkfish
• 1 tbsp butter
• 1 tbsp butter
• 1 leek, finely chopped
• 2 tbsp creme fraiche

1. Gently toast the spices in a dry pan for 2 minutes.
2. Pour the port and red wine into a pan and add the spices and bay leaf.
3. Bring up to the boil and simmer for 30 minutes to infuse the flavours.
4. Season the monkfish and add to the poaching liquid.
5. Cook for 7-8 minutes.
6. For the leeks: melt the butter in a pan and add the leeks, season and cook for 3-4 minutes.
7. Add the creme fraiche and warm through.
8. Take a couple of ladles of the poaching liquid into a pan and boil for 5 minutes.
9. Add the butter and whisk in.
10. To serve, spoon the leeks into the middle of a plate, cut the monkfish in 1/2 and place on top.
11. Drizzle around the red wine sauce.

cinnamon sticks, anise, coriander seeds, green cardamom, black peppercorns, red port, bay leaf, monkfish, butter, butter

Taken from www.lovefood.com/guide/recipes/15359/poached-monkfish-with-creamed-leeks (may not work)