Spanish Monkfish and Clam Stew

by

Sara Lewis

POSTED Wed, August 28, 2019

Serves

4

Total Time

32 MINS

Calories

667

Meaty chunks of monkfish and clams in a light, fragrant tomato stew. This would make a wonderful al-fresco lunch in the summer. Just add plenty of crusty bread to mop up the juices.

recipe-image

    INGREDIENTS


  • Onion icon
    Onion

    1 (about 140 g)chopped

  • Garlic clove icon
    Garlic clove

    1 (about 6 g)sliced

  • Red bell pepper icon
    Red bell pepper

    1 (about 150 g)cored, seeded, sliced

  • Red pepper flakes icon
    Red pepper flakes

    as neededdried

  • Blanched almonds icon
    Blanched almonds

    ¾ cup (about 127.8 g)toasted, ground

  • Monkfish icon
    Monkfish

    567.5 g (about 567 ½)diced

  • Clams icon
    Clams

    454 g (about 30 ¼)rinsed, drained

  • Olive oil icon
    Olive oil

    3 tablespoons (about 40.95 g)

  • Rosemary icon
    Rosemary

    1 sprig

  • Bay leaves icon
    Bay leaves

    1 (about 0.2 g)

  • Dry white wine icon
    Dry white wine

    ½ cup (about 120 g)

  • Saffron threads icon
    Saffron threads

    1 pinch (about 0.11 g)

  • Canned chopped tomatoes icon
    Canned chopped tomatoes

    411.44 g (about 1 ¾ cups)

  • Salt & pepper icon
    Salt & pepper

    as needed

    METHOD


  • 1. Add olive oil to a clean saucepan
  • 2. Heat
  • 3. Add onion to the saucepan
  • 4. Cook until softened - 5 min
  • 5. Add garlic clove and red bell pepper to the saucepan
  • 6. Cook - 2 min
  • 7. Stir in rosemary, bay leaves and red pepper flakes to the saucepan
  • 8. Pour dry white wine into the saucepan
  • 9. Boil then reduce heat
  • 10. Simmer - 2 min
  • 11. Add saffron threads and canned chopped tomatoes to the saucepan
  • 12. Simmer - 10 min
  • 13. Stir in blanched almonds to the saucepan
  • 14. Add monkfish to the saucepan
  • 15. Cook - 3 min
  • 16. Add clams to the saucepan and cover
  • 17. Cook - 5 min
  • 18. Season with salt & pepper to taste

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