From elfornerdealella's kitchen in Spain. 
Monkfish Tails with Clams
For a better understanding of the recipe, you can watch the video: https://youtu.be/QcU41GAf0pI. El Forner de Alella and Carmen prepare a recipe for Monkfish with Clams, Peas, and Potatoes that your family will love. It's very easy to make at home and turns out delicious. If you enjoy the video, don't forget to click 'like' and share it.
Monkfish Tails with Clams
For a better understanding of the recipe, you can watch the video: https://youtu.be/QcU41GAf0pI. El Forner de Alella and Carmen prepare a recipe for Monkfish with Clams, Peas, and Potatoes that your family will love. It's very easy to make at home and turns out delicious. If you enjoy the video, don't forget to click 'like' and share it.
Open in Cookpad AppSteps
- 1
Heat a large pot over medium heat with olive oil. Before the oil gets hot, add the chopped garlic. Stir for a moment, then add the finely chopped onion. Stir and cook the onion slowly until soft.
- 2
Season the monkfish tails with salt and pepper, then lightly coat them with flour. Lightly fry them in a skillet, turning to brown both sides. Set aside.
- 3
Slice the potatoes into rounds and fry them until lightly golden. Drain and set aside.
- 4
When the onion is soft, add the white wine. Stir and let the alcohol evaporate.
- 5
Add the fish stock, potatoes, and peas. Simmer over low heat for about 5 minutes. Check the seasoning, then add the monkfish tails to the pot. Cover and cook on very low heat for about 7 minutes, making sure there is enough liquid for cooking and gently shaking the pot occasionally. Add a bit more fish stock if needed.
- 6
Finally, add the clams, which you have previously soaked in water with salt for about 30 minutes to remove any sand. When the clams open, add the chopped parsley and turn off the heat.
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