Monkfish a la marinera

The Fiesta Mayor is one of the events I look forward to most of the summer. It is a week spent on the street surrounded by friends and in which music, theater and many other activities fill our agenda.

Of course, food plays a fundamental role and I usually cook dishes like cannelloni, baked chicken or these slices of seafood-style monkfish that I bring you today and that I wanted to prepare in a Le Creuset kettle that many of you may not know.

The truth is that this kettle gives me a lot of play. I use it in the same way as a cocotte (in fact it is a cocotte ... but in the form of a kettle) and also as a wok. I find it ideal for sautéing vegetables and preparing a healthy dinner in record time. It is also available in attractive colors that will look ideal in your kitchen and on your table ;-)

Ingredients for 4 people)

8 slices of monkfish
8 shrimp
4 crayfish
300g clams
1 Figueres onion
6 pear tomatoes
2 tablespoons flour plus a little more flour for the monkfish
some branches of thyme
1 bay leaf
olive oil
salt

For the bite:

2 peaks of bread
6 pine nuts
2 hazelnuts
2 almonds
a few strands of saffron

For the broth:

2.5 liters of water
1 kg white fish bones
1 leek
1 onion
some parsley branches
200 ml white wine
1 splash of olive oil

Preparation

Preparation of the broth:

1. Put all the ingredients in a pot and bring to the heat. Do not fill it to the brim because it may leak out when boiling.
2. When the broth starts to boil, a foam will form. Remove it, as they are impurities that we are not interested in keeping. You can help yourself with a slotted spoon or a spoon.
3. Let the broth simmer for a total of 30 minutes. Once the time has passed, let it cool and strain it .

Preparation of monkfish a la marinera:

1. A couple of hours before starting to cook, put the clams in a bowl and cover them with water and a handful of salt to purge them and release any grit they may have. I recommend that whenever you are going to cook clams or cockles you do this step.
2. Grate the onion and tomato separately and set them aside. Season the monkfish slices with salt and pepper and dredge them in flour.
3. Put a good splash of olive oil in the pot and sauté the prawns and crayfish. One minute on each side will be enough. Reserve them.

4. In the same oil, briefly fry the monkfish slices on both sides. Brown them for a minute on each side and set them aside. Don't overcook it or the monkfish will be dry.
5. If you see that there is too much oil in the pot, remove a little and sauté the onion over medium heat along with a pinch of salt. When it is transparent, add the tomato, bay leaf and thyme and let it sauté until all the liquid evaporates and you are left with a very concentrated and dark sauce. This is the secret to making a delicious dish, so be patient and take your time preparing it.
6. Add two tablespoons of flour to the kettle and stir for one minute.
7. Add a liter of fish broth and stir well. Let it simmer for 15 minutes. You will see that the sauce will thicken and acquire a perfect texture for dipping bread.
8. Once the sauce has reduced, mash the minced ingredients in the mortar and pour it into the saucepan and stir. It also includes monkfish, shrimp, crayfish and clams. Adjust the salt, if you think it is appropriate. Let everything cook for 10 minutes over low heat.

Serve it immediately accompanied by a good bread to dip in the sauce. Why does this dish make the Fiesta Mayor?

Enjoy yourself!

Claudia Ferrer

Tags: Cocotte LE CREUSET Marmita Pescados y marisco recetas Recetas para Navidad - Segundos platos Segundos platos Woks

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