Monkfish Tails with Shrimp and Clams in Sauce

Name: Monkfish Tails with Shrimp and Clams in Sauce
Total time: 3000 s
Yield: Serves 2 servings
Ingredients: 2 individual monkfish tails; 1 cup clams (about 250 grams); 7 oz peeled shrimp (about 200 grams); 4 artichokes; 1 sweet white onion; 2 tablespoons tomato sauce; 1/3 cup dry white wine (about 100 ml); flour; 2 tablespoons extra virgin olive oil; salt; fresh parsley

penchi briones garcia @cook_1094139

Cartagena, Murcia, España

Very easy and delicious. Plus, if you use frozen monkfish and shrimp, it’s an economical dish.

penchi briones garcia @cook_1094139

Cartagena, Murcia, España

Very easy and delicious. Plus, if you use frozen monkfish and shrimp, it’s an economical dish.

Saved

Ingredients

50 min

Serves 2 servings

2individual monkfish tails
1 cupclams (about 250 grams)
7 ozpeeled shrimp (about 200 grams)
4artichokes
1sweet white onion
2 tablespoonstomato sauce
1/3 cupdry white wine (about 100 ml)
flour
2 tablespoonsextra virgin olive oil
salt
fresh parsley

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Steps

50 min

1

Heat the olive oil in a clay pot or heavy-bottomed pan. Add the cleaned artichokes, cut lengthwise, and fry them.
2

Once golden, remove the artichokes. In the same oil, lightly coat the monkfish tails with flour and salt, then fry them. When they start to firm up, remove them from the pan.
3

In the remaining oil, sauté the finely chopped onion. When it softens, add the clams and shrimp. Sauté everything together for a couple of minutes.
4

Next, add the wine and let it cook off for a couple of minutes. Then add the monkfish tails, artichokes, and tomato sauce. Pour in 1 cup of water or fish stock and add salt to taste.
5

Simmer over medium heat for 10 minutes. Sprinkle with fresh parsley and serve immediately.