Monkfish with clam’s recipe

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:

1. 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.
2. 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.
3. Chop the garlic and brown it in a clay container with a little olive oil. Add the monkfish and brown it on both sides.
4. 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.
5. When the clams begin to open, remove them. Moisten with the fish stock, lemon and chopped parsley.
6. 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.