Ingredients to make Monkfish casserole with prawns and clams:
- 1 kilogram of Monkfish clean and chopped
- 300 grams of Prawns
- 200 grams of Clams
- 250 grams of Onions
- 250 grams of ripe tomato
- 1 unit of red pepper
- 1 handful of Almonds (30-40)
- ½ unit of loaf of bread
- 1 tablespoon sweet paprika
- 1 bottle of Oil
- 1 pinch of salt
- 1 pinch of Parsley
- ½ kilogram of potatoes
How to make Monkfish casserole with prawns and clams:
- First, we clean and cut the monkfish. Then we peel the prawns. Put the remains of these products, that is, the head of the monkfish and the shell of the prawns, in a pot with a little water and add salt and bay leaf.
- Cook for 20 minutes and reserve the brother. In a separate frying pan, or in the same pot, add a good splash of olive oil and fry the onion with the tomatoes and red paprika. All this chopped, no matter how because we will process it later.
- While we make the sauce, we toast the bread and the almonds in the toaster. If you prefer, you can fry it. When the sauce is ready, we crush it with the blender and reserve it in a casserole. We also pass through the blender the almonds and the toasted bread, adding a little of the brother from the remains of the monkfish and the prawns.
- Add the bread and crushed almonds, a teaspoon of sweet paprika to the sauce and sauté everything for 2 minutes. After this time, add the peeled and chopped potatoes.
- Sauté the potatoes with the sauce for 5 minutes and add the previously strained shrimp shell and monkfish head broth. We bring everything to a boil and let it cook.
- When we see that there are 3 or 4 minutes left for the potatoes to be ready, we add the monkfish, the peeled prawns and the clams to the casserole. Let cook over low heat until the potatoes are tender. Add a little chopped parsley on top and salt to taste.
- When it is ready, we serve the monkfish casserole with prawns and clams hot. I hope you like it, it’s really delicious!
