Ingredients to make Monkfish with clams:
- 1000 gr. monkfish
- 32 very fresh and well cleaned clams
- 1/4 of a liter of fish stock
- 1/4 liter of white wine
- two cloves of garlic
- Parsley
- A tablespoon of lemon juice
How to make Monkfish with clams:
- First prepare the stock, having a liter of water, a head of monkfish, and half a head of garlic, parsley, a sprig of celery, a tomato, an onion and salt.
- Let boil for half an hour and go through the Chinese. Clean and wash the monkfish very well. Cut into medallions of one cm. and a half thick. Season, flour and reserve.
- Chop the garlic and brown it in a clay container with a little olive oil. Add the monkfish and brown it on both sides.
- Wash the clams under running water to remove any sand they may contain inside. Add them to the previous set and seconds later the wine. Let reduce over low heat.
- When the clams begin to open, remove them. Moisten with the fish stock, lemon and chopped parsley.
- Add flavor and cook slowly until the monkfish is cooked and the sauce takes on a rather thick texture. Add the clams and serve with boiled potatoes.
