Monkfish Tails in Seafood Sauce

Name: Monkfish Tails in Seafood Sauce
Total time: 3600 s
Yield: Serves 2 servings
Ingredients: 1 monkfish tail per person; Peeled shrimp; Clams; Onion; Red bell pepper; Garlic; Salt; Cilantro; White wine; Sweet paprika; Whole black peppercorns; Flour; Asparagus; Olive oil

Aitor Diaz @Chefkillo

Toledo

This recipe is a bit pricey to make, but it's very rewarding and will leave you wanting to make it again.

Aitor Diaz @Chefkillo

Toledo

This recipe is a bit pricey to make, but it's very rewarding and will leave you wanting to make it again.

Saved

Ingredients

1 hour

Serves 2 servings

1monkfish tail per person
Peeled shrimp
Clams
Onion
Red bell pepper
Garlic
Salt
Cilantro
White wine
Sweet paprika
Whole black peppercorns
Flour
Asparagus
Olive oil

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Steps

1 hour

1

Chop the red bell pepper, onion, garlic, and asparagus (set aside the tips). Sauté them in olive oil until golden.
2

Season the monkfish tails with salt, cilantro, and flour. Once the sautéed vegetables are golden, remove them from the pan and quickly sear the monkfish tails on both sides.
3

Use a blender to puree all the sautéed vegetables.
4

Next, fry the shrimp and the asparagus tips. Set them aside on plates.
5

Finally, using the same oil, add the clams, placing them around the edges of the pot. Add the monkfish tails, pour the pureed vegetables on top, and add the previously fried shrimp and asparagus tips.
6

Pour in 1 cup (about 240 ml) of white wine. Let the sauce thicken with a little flour, then serve.