You asked us for more recipes for fish en cocotte , and nothing more delicious than monkfish tails in sauce, American style and with clams . It is a truly exquisite recipe, firstly because of its raw material -we all know how exquisite the monkfish is at every bite-, to which is added the high flavor of the sauce with which we accompany it.

I think the most curious thing about this recipe is its name, since it is not a recipe that comes from the Americas... The American-style monkfish actually comes from France, and in fact it was not even made with monkfish, but with lobster or lobster: the traditional French homard recipe was adapted à la américaine (American-style lobster) to cook it with monkfish, which was once a little valued fish and accessible to many pockets. This is how the American-style monkfish became popular in Spain, a tasty dish without complications.

And they say that less is more, and without a doubt that's how it is when we cook fish: without any frills, with this recipe for monkfish with clams you can, with very little, prepare an ideal dish for a day of celebration, any given Sunday or for make every day a special day.

Monkfish is a fine, white fish with a mild taste, and the combination with clams makes it elegant. Even more so if we prepare it in the Fusiontec pot , the WMF iron pot that will help you cook quickly and efficiently. In this case we have used the low saucepan, although you can do it exactly the same in the tall WMF cocotte .

Cocotte low Fusiontec from WMF

Ingredients

• 2 monkfish tails
• 2 cloves of garlic
• 1 spring onion chopped brunoise (cut small)
• 1 shallot brunoisse minced
• 750 ml of fish stock
• 350 gr of shrimp heads and shells
• 1 glass of Brandy
• 75 ml of white wine
• 400 ml of crushed tomato
• 1 Tbsp tomato paste
• EVOO
• 1 bay leaf
• Salt and freshly ground pepper
• Tarragon
• Fresh parsley
• Flour
• 12 clams

The recipe is designed to be made with two monkfish tails, and is ideal for serving 2 portions. You can make it for more diners by increasing the quantities proportionally.

Preparation

1. In our FusionTec cocotte , we add a splash of EVOO and sauté the spring onions, shallot and garlic for a few minutes over medium heat.
2. Add the bay leaf and tarragon, along with the shrimp heads and shells and flambé with the brandy.
3. Add a tablespoon of flour to thicken and sauté. Then the white wine and let the alcohol evaporate.
4. Add the fish stock, sauce and tomato paste and let cook for about 30-35 minutes.
5. Remove the shells and the bay leaf and grind. We return to our FusionTec and reserve.
6. Season the monkfish tails with salt and pepper. In a pan with a splash of EVOO we fry them for about 4-5 minutes.
7. We take them to our FusionTec, where we already have the sauce ready and hot and we cook them for another 5-6 minutes.
8. Add the clams and let them open, cooking over a very low heat for another 2-3 minutes with the FusionTec covered with the lid.
9. We sprinkle chopped parsley and serve accompanied by good sourdough bread to spread that sauce, which tastes like angel food.

Cocotte low Fusiontec

NOTE: To make this recipe we have used the low Fusiontec saucepan, but if you want to make it in larger quantities you can do it exactly the same, proportionally increasing the ingredients, and cooking them in the high Fusiontec Cocotte.