American monkfish tails with clams

You asked us for more fish en cocotte recipes , and nothing more delicious than some monkfish tails in sauce, American style and with clams . It is a truly exquisite recipe, first of all because of its raw material -we all know the delicacy of monkfish in each 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 came from the Americas... American 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 in the past was a little valued fish and accessible to many pockets. This is how the American monkfish became popular in Spain, a tasty dish without complications.

And it is that they say that less is more, and without a doubt that is the case when we cook fish: without great 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 cocotte that will help you cook quickly and efficiently. In this case we have used the low casserole, although you can do exactly the same in the WMF high cocotte .

Cocotte low Fusiontec from WMF

Ingredients

• 2 monkfish tails
• 2 garlic cloves
• 1 spring onion, chopped brunoisse (cut small)
• 1 shallot chopped in brunoisse
• 750 ml of fish stock
• 350 gr of prawn heads and shells
• 1 small glass of Brandy
• 75ml 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 ideal to serve 2 servings. You can make it for more diners by increasing the amounts 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 prawn 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, the sauce and tomato paste and cook for 30-35 minutes.
5. Remove the peels and the bay leaf and grind. We return to our FusionTec and reserve.
6. Season the monkfish tails with salt and pepper and flour. 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 cook over 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.

Low Fusiontec Cocotte

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