What do you bring us today, Claudia? Well, today I bring you nothing more and nothing less than an ideal dish to prepare these summer days , when you have guests at home or on weekends, since it is really good and it will take very little time. Surprise your guests by preparing this monkfish casserole with clams .

This recipe, in addition to being very healthy, is perfect to prepare en cocotte. I have used the kettle-type Cocotte , since it has a more oval shape and works wonderfully to make these types of dishes more juicy. You can also make it in the Balti Dish (adapting quantities, because it is somewhat smaller), or in any cocotte or low iron saucepan . I'm sure you'll love it. And if not, you'll tell me... Let's get to it!

Le Creuset gourmet kettle


  • 500 g of clams
  • 700 g of monkfish with salt and pepper
  • 200 g of cooked broccoli
  • Water
  • Salt
  • Pepper
  • Olive oil
  • 1 onion
  • 100 ml of crushed tomato
  • Flour to flour the monkfish
For the mince:
  • 15 toasted almonds
  • 2 garlic cloves
  • 3 sprigs of parsley
  • 1 toast


  1. To start, we put the clams in a bowl with water and a handful of salt so that they release the sand they may contain.
  2. Meanwhile, we begin the preparation of the casserole: in a cocotte (we do it in a kettle-type cocotte ), put a few tablespoons of olive oil and fry 1 chopped onion for 10-12 minutes over low heat.
  3. Add the crushed tomato and fry for another 15 minutes.
  4. Season the monkfish with salt and pepper and flour it to add it to the tomato and chopped onion sauce. While we fry it, we turn the monkfish pieces over so that it is covered by the sauce.
  5. Then add 150 ml of water and the drained clams and season to taste. Cover it and cook it for 5 minutes.
  6. To make the picada, we take 15 toasted almonds, 2 cloves of garlic, 3 sprigs of parsley and a piece of toast, add a pinch of salt and chop everything together with the help of a chopper or a mortar .
  7. Once the mince is done, we add it to our monkfish and put the chopped and previously cooked broccoli on top.

Damaso steel Le Creuset knives and Le Creuset ceramic plates and bowls



Claudia Ferrer


Angeles muñoz gonzalo said:

Ideal, perfecta para pescado, para todo

Begoña Ortiz said:

Ummmmmmm, sin comentarios !! Me encanta la Cocotte, por poner una pega os diría, pesan demasiado, pero son lo mejor de lo mejor !!! Gracias por la receta 👏👏

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