Monkfish Tail and Shrimp Stew

Name: Monkfish Tail and Shrimp Stew
Total time: 3000 s
Yield: Serves 2 servings
Ingredients: 2 frozen monkfish tails; Frozen peeled shrimp tails; 2 potatoes; 1 carrot; 1 green bell pepper; 2 ripe Roma tomatoes; Fresh parsley, 6 or 7 toasted almonds; Food coloring, sweet paprika; Salt and extra virgin olive oil

Duphi @duphi68

Valencia

Because of our work schedule, we use frozen fish, but we like to prepare it a bit to make it more appetizing.

Duphi @duphi68

Valencia

Because of our work schedule, we use frozen fish, but we like to prepare it a bit to make it more appetizing.

Saved

Ingredients

50 min

Serves 2 servings

2frozen monkfish tails
Frozen peeled shrimp tails
2potatoes
1carrot
1green bell pepper
2ripe Roma tomatoes
Fresh parsley, 6 or 7 toasted almonds
Food coloring, sweet paprika
Salt and extra virgin olive oil

Saved

Steps

50 min

1

Thaw the monkfish and shrimp ahead of time. Once thawed, season the monkfish with salt and pepper, then dredge in flour.
2

Chop the garlic and cut the carrot and green bell pepper into small pieces. In a pot, sauté these vegetables. When they start to soften, add the grated tomatoes. Once the tomato is cooked down, add the shrimp, 1 teaspoon of sweet paprika, and a splash of cooking wine.
3

Add enough water to cover everything, then add the floured monkfish and the potatoes, peeled and cut into large cubes. OPTIONAL: You can add a little seafood seasoning for extra flavor. Add the potatoes and cook for 15 minutes with a pinch of food coloring.
4

In a mortar, crush the toasted almonds, a bit of parsley, and two pieces of potato taken from the stew when almost cooked. Add this mixture back to the pot and simmer for 5 minutes on low heat.
5

Serve with care and enjoy dipping some good bread in the sauce.