Spanish Monkfish and Clam Stew
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recipe by Sara Lewis https://lovefood.com/profile/139037/sara-lewis/
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- Total Time
- 32mins
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- Serves
- 4
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- 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.
recipe updated Jun 8, 2020
Ingredients
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- Onion
- 1
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- Garlic clove
- 1
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- Red bell pepper
- 1
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- Red pepper flakes
- as needed
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- Blanched almonds
- 130 g
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- Monkfish
- 570 g
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- Clams
- 455 g
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- Olive oil
- 3 tablespoons
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- Rosemary
- 1 sprig
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- Bay leaves
- 1
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- Dry white wine
- 120 g
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- Saffron threads
- 1 pinch
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- Canned chopped tomatoes
- 410 g
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- Salt & pepper
- as needed
Tools
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Saucepan
Step preview
- Add olive oil to a clean saucepan
- Heat
- Add onion to the saucepan
- Cook until softened - 5 min
- Add garlic clove and red bell pepper to the saucepan
- Cook - 2 min
- Stir in rosemary, bay leaves and red pepper flakes to the saucepan
- Pour dry white wine into the saucepan
- Boil then reduce heat
- Simmer - 2 min
- Add saffron threads and canned chopped tomatoes to the saucepan
- Simmer - 10 min
- Stir in blanched almonds to the saucepan
- Add monkfish to the saucepan
- Cook - 3 min
- Add clams to the saucepan and cover
- Cook - 5 min
- Season with salt & pepper to taste