Ingredients to make Monkfish Currito:
- 800 gr. monkfish
- 8 clams
- 4 prawns
- 2 eggs
- 3 garlic cloves
- 1 sprig of parsley
- 30 gr. of flour
- oil
- salted
- 100 gr. shelled peas
- 2-3 asparagus per head
- a splash of dry sherry
- the water to cook the asparagus
How to make Monkfish Currito:
- Once the monkfish is well cleaned, it is cut into slices if it is a small monkfish or the loins if it is a large monkfish.
- In an earthenware casserole with oil, put over a high heat on the griddle, add the flour and the water used to cook the asparagus.
- Add the whole clams and prawns, a point of salt and a dash of dry sherry.
- Move the casserole with some regularity until the sauce thickens.
- The monkfish pieces are breaded with flour and egg.
- In a frying pan with abundant boiling oil, they are fried.
- Drain and add to the clay pot with the sauce, and count five or six minutes from when it starts to boil.
- Add the cooked peas and the chopped asparagus.
- It is then served.