Spanish Monkfish and Clam Stew
Serves
4
Total Time
32mins
Calories
634
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.
- Garlic clove1sliced
- Red bell pepper1cored, seeded, sliced
- Red pepper flakesas neededdried
- Blanched almonds130 gtoasted, ground
- Clams455 grinsed, drained
- Onion1chopped
- Monkfish570 gdiced
- Olive oil3 tablespoons
- Fresh rosemary1 sprig
- Bay leaves1
- Dry white wine120 g
- Saffron threads1 pinch
- Canned chopped tomatoes410 g
- Salt & pepperas needed
Ingredients
- 1. Heat olive oil in a clean saucepan
- 2. Add onion and cook until softened - 5 min
- 3. Add garlic clove and red bell pepper
- 4. Cook - 2 min
- 5. Stir in rosemary, bay leaves and red pepper flakes
- 6. Add dry white wine
- 7. Boil then reduce heat
- 8. Simmer - 2 min
- 9. Add saffron threads and canned chopped tomatoes
- 10. Simmer - 10 min
- 11. Stir in blanched almonds
- 12. Add monkfish and cook - 3 min
- 13. Add clams to the saucepan and cover
- 14. Cook - 5 min
- 15. Season with salt & pepper to taste
Method
Make this recipe in the Fresco Recipes App
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