From chontesta's kitchen in Spain.

Originally published on Cookpad Spain as Rape a la marinera, with US measurements.

Monkfish Marinara

Name: Monkfish Marinara
Ingredients: 4 monkfish fillets; 8 mussels; 8 clams; 4 large shrimp; 1 tablespoon finely chopped red bell pepper; 1 tablespoon finely chopped green bell pepper; 2 tablespoons finely chopped onion; 1 clove garlic, minced; 1/4 cup white wine (60 ml); 3 tablespoons tomato sauce; salt; black pepper; fresh mint; saffron; 1 monkfish bone; 1 leek; 1 carrot

chontesta @chon1918

espña

Monkfish Marinara

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Ingredients

4monkfish fillets
8mussels
8clams
4large shrimp
1 tablespoonfinely chopped red bell pepper
1 tablespoonfinely chopped green bell pepper
2 tablespoonsfinely chopped onion
1 clovegarlic, minced
1/4 cupwhite wine (60 ml)
3 tablespoonstomato sauce
salt
black pepper
fresh mint
saffron
1monkfish bone
1leek
1carrot

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Steps

1

Make a broth by simmering the monkfish bone, carrot, mint, and leek in water for 30 minutes. Set aside.
2

In a pot, heat a little oil and sauté the onion, bell peppers, and garlic.
3

After a few minutes, add the tomato sauce and white wine. Stir well and let it reduce.
4

Add the broth and saffron threads, and simmer over low heat to reduce the liquid.
5

Add the monkfish fillets, clams, mussels, and peeled shrimp. Cook for 10 minutes.
6

After this time, plate and serve immediately. Serve very hot.