Monkfish stew with clams

On the occasion of the new launch of WMF's innovative FusionTec pots , we have invited Julio to make us a perfect recipe for this coming Christmas or to make a good impression at any meal, a delicious monkfish stew or suquet with clams. I leave you with the video recipe, and below you have the details of the ingredients and the steps to follow for its preparation.

Ingredients:

For the minced meat:

• 4 cloves of garlic
• 12 hazelnuts
• 3 medium-large ñoras (seeded and soaked)
• 2 pinches of natural saffron

For the suquet:

• 8 pear tomatoes
• 1.5 l of fish stock
• 1 glass of white wine
• 800 gr of potatoes (for cooking)
• 100 gr of peas
• 1.5 Kg of clean monkfish tail
• 1/2 Kg of clams
• cs Flour
• cs Olive oil
• cs Salt
• cs Pepper

Preparation

Preparation of the picada:

1. Scrape and collect the meat from the soaked ñoras, discarding the skins.
2. Crush all the ingredients in a mortar and make a paste, lighten with a little broth.

Preparation of monkfish stew:

1. Grate the pear tomatoes and fry them in the FusionTec pot with a little olive oil. Cook, stirring frequently, until they become a dry paste.
2. Add the chopped vegetables, while continuing to stir.
3. Add the white wine until the alcohol evaporates and add the potatoes cut into bite-sized pieces, add salt and cover with the broth. Leave to cook for about 15 minutes, shaking the pan from time to time.
4. In a frying pan , salt the monkfish, coat in flour and lightly brown with plenty of oil.
5. Add the monkfish pieces to the pot with the suquet and continue cooking over low heat for another 10 minutes (check the doneness of the potatoes).
6. Five minutes before finishing cooking, add the peas and clams and adjust the salt. Cover the pot so that the clams open.
7. After five minutes, it's ready to serve!

This recipe is really delicious. Tasty, healthy and light, perfect for any occasion.

As for the new WMF FusionTec range , it is truly a fabulous collection, of very high quality and designed to last a lifetime in the kitchen. And I also find it super elegant!