Monkfish with clams

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

This recipe, in addition to being very healthy, is perfect for making in a casserole. I have used the Cocotte stockpot-style, since it has a more oval shape and works wonderfully to make these kinds of dishes juicier. You can also make it in the Balti Dish (adjusting quantities, because it is a little smaller), or in any casserole or Shallow Casserole of iron. I'm sure you're going to love it. And if not, you'll let me know... Let's get to it!

Le Creuset Gourmet Soup Pot

Ingredients

• 500 g of clams
• 700 g of monkfish seasoned with salt and pepper
• 200 g of cooked broccoli
• Water
• Salt
• Pepper
• Olive oil
• 1 onion
• 100 ml of crushed tomatoes
• Flour for dredging monkfish

For the snack platter:

• 15 roasted almonds
• 2 cloves of garlic
• 3 sprigs of parsley
• 1 toast

Preparation

1. To start, we put the clams in a bowl with water and a handful of salt so they release any sand they may contain.
2. Meanwhile, we start preparing the casserole: in a casserole (we do it in a stockpot-style casserole), we add a few tablespoons of olive oil and sauté 1 chopped onion for 10-12 minutes over low heat.
3. Add the crushed tomatoes and sauté for 15 more minutes.
4. Season the monkfish with salt and pepper and dredge it in flour before adding it to the tomato and chopped onion sofrito. While frying, turn the pieces of monkfish so they’re coated with the sofrito.
5. Next, add 150 ml of water and the clams, already drained, and season with salt and pepper to taste. Cover and cook for 5 minutes.
6. To make the picada, we take 15 toasted almonds, 2 garlic cloves, 3 sprigs of parsley, and a slice of toast, add a pinch of salt, and chop everything together with the help of a chopper or with a mortar.
7. Once the picada is prepared, add it to the monkfish and place the chopped, previously cooked broccoli on top.

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