Spanish Monkfish and Clam Stew

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    Total Time
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based on 1 ratings

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 updated Jun 8, 2020


  • Onion icon
    1 (140g)
  • Garlic clove icon
    Garlic clove
  • Red bell pepper icon
    Red bell pepper
    1 (150g)
  • Red pepper flakes icon
    Red pepper flakes
    as needed
  • Blanched almonds icon
    Blanched almonds
    about ¾ cup (128g)
  • Monkfish icon
    2¼ cups
  • Clams icon
    2 cups
  • Olive oil icon
    Olive oil
    3 tbsp (44ml)
  • Rosemary icon
    1 sprig
  • Bay leaves icon
    Bay leaves
  • Dry white wine icon
    Dry white wine
    about ½ cup (120g)
  • Saffron threads icon
    Saffron threads
    1 pinch
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    411g (about 1¾ cups)
  • Salt & pepper icon
    Salt & pepper
    as needed


  • kCook icon Saucepan

Step preview

  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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