Monkfish Tails in Green Sauce with Clams and Shrimp

Name: Monkfish Tails in Green Sauce with Clams and Shrimp
Total time: 2700 s
Yield: Serves 5 servings
Ingredients: 10 monkfish tails; 10 large shrimp; 1 bag clams; 4 tablespoons chopped garlic and parsley; 1 cup white wine (about 240 ml); 2 cups water (about 480 ml); Flour; Salt and pepper; Olive oil

Rakel @yaestahecho_

Monkfish Tails in Green Sauce with Clams and Shrimp

Rakel @yaestahecho_

Saved

Ingredients

45 min

Serves 5 servings

10monkfish tails
10large shrimp
1 bagclams
4 tablespoonschopped garlic and parsley
1 cupwhite wine (about 240 ml)
2 cupswater (about 480 ml)
Flour
Salt and pepper
Olive oil

Saved

Steps

45 min

1

Season the monkfish tails with salt and pepper, then dredge them in flour.
2

Heat olive oil in a skillet and fry the monkfish tails. Set aside.
3

In the same oil, fry the shrimp (I usually trim the whiskers and legs). Set aside.
4

Boil the clams in salted water until they open (you can use this water later). Once opened, remove the shells and set the clams aside.
5

While the clams are cooking, add the chopped garlic and parsley to the oil from the shrimp. After a few minutes, pour in the white wine and let the alcohol evaporate. Add the water (you can use the strained clam water) and salt to taste.
6

When it comes to a boil, add the monkfish tails and cook over medium heat for 10 minutes. Adjust the salt if needed. Add the clams and shrimp, then lower the heat slightly and cook until the sauce thickens a bit.