Lobster and monkfish stew recipe

Ingredients to make Lobster and monkfish stew:

• 4 portion lobsters (500 grams each)
• 4 monkfish medallions.
• For the American sauce:
• 250 g of onion.
• 200 g of carrots.
• 2 read.
• 200 g of fresh tomato.
• 40g of rice.
• The juices from the head of lobsters.
• ½ glass of brandy.
• I jumped.

How to make lobster and monkfish stew:

1. We open the lobsters raw, extracting the tails and reserving their juices.
2. Cook the lobster tongs in boiling salted water for 15 minutes and reserve.
3. The American sauce is the first thing we should start making.
4. To do this, we poach the onion and carrot cut into julienne strips (thin strips) over a low heat.
5. About 45 minutes later, when they are half poached, we introduce the sliced ​​leek.
6. Let cook for about half an hour more and introduce the chopped tomato, letting the whole cook for about 20 more minutes.
7. Add the previously sautéed lobster juices and flambé with the brandy.
8. Add the rice, sauté the whole, wet with the fumet (fish broth) and let cook covered for about 20 more minutes.
9. Blend with a blender and then strain 2 times so that no shellfish gets through.
10. Season with salt and reserve.
11. Put the oil in a clay pot over a very high heat and lightly fry the whole lobster tails.
12. Once sautéed, we take them out of the casserole and reserve them.
13. Next, add the monkfish medallions, part of the American sauce, the lobster tails and bring the whole to a boil for 2 minutes.
14. We put to the point of salt.
15. We serve in a soup plate that we accompany with the lobster claws cooked in salted water.
16. Garnish with a pinch of chopped chives.