Anononymous 8-30-05

1 pound monkfish, skinned

Milk to cover

1/4 pound shrimp, shelled

2 eggs

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.