Monkfish Marinara
Monkfish in marinara sauce with clams and shrimp, bound with a bit of flour and wine. A party dish without complications.
- Total
- 40 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- monkfish1.75 lb
- clam8.75 oz
- shrimp8
- onion1
- garlic clove3
- crushed tomato5.25 oz
- flour2 tbsp
- white wine0.75 cup
- fish stock1.25 cup
- parsley1 tbsp
- olive oil4 tbsp
- salt1 tsp
Method
- 1
Cut the monkfish into medallions, salt them and dredge in flour. Brown them in the olive oil and set aside.
- 2
In the same casserole, sweat the chopped onion and garlic 10 minutes.
- 3
Add the crushed tomatoes for 5 minutes and pour in the white wine; let it reduce.
- 4
Add the fish stock and cook 5 minutes.
- 5
Add the monkfish, clams and shrimp and cook 5-6 minutes, until the clams open. Sprinkle with the parsley.
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