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Monkfish in green sauce with prawns and clams

Fishes45 minutes4 people
1/52/53/54/55/5 (2 votes)
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By Irene Arcas

Monkfish in green sauce with prawns and clams

A delicious dinner today. Yes sir. Monkfish in green sauce with prawns and clams. Today's recipe is simple, this is one of those examples that with few ingredients, but quality you get a plate of 10.

Monkfish can be a bit cumbersome to buy, because you generally have to take it whole. But it is a fish that is used super well.

On the one hand, the head makes a fish soup which is a show, it is sweet and has an exquisite flavor. And the body can be done in slices or fillets. I have bought the whole monkfish and I have divided the body in two. I have made one half sliced ​​for today's dish and the other half of the body I have made fillets. If you are not going to use it all, you can freeze it by wrapping it in plastic wrap and putting it in a zip bag.

Monkfish in green sauce with prawns and clams

Monkfish in green sauce with prawns and clams

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Monkfish in green sauce with prawns and clams, a 10 dish with few ingredients.

Monkfish in green sauce with prawns and clams
  • Irene Arcas
  • Kitchen: Spanish, International
  • Recipe type: Fish
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

  • a large handful of clams or chirlas
  • a handful of raw prawns
  • a handful of parsley leaves
  • 3 cloves of garlic
  • 40 g of extra virgin olive oil
  • 10 g cornstarch
  • a pinch of dried chilli (optional)
  • 100 g of white wine
  • 300 g of fish broth (we can take advantage of the monkfish head to prepare this broth)
  • 2 eggs wrapped in plastic wrap
  • 6-8 slices of monkfish
  • 1 large potato, sliced ​​not too thin
  • salt to taste
  • pepper to taste

Preparation

  1. We put the clams in cold salted water so that they release the sand a few minutes before.

  2. We put the parsley in the glass and chop 3 seconds, speed 7. We remove to a bowl and reserve.

  3. We put the garlic and oil in the glass. We sting 3 seconds, speed 7, we lower the remains and fry 5 minutes, temperature 120 ° C, speed 2.

  4. Add the cornstarch around the blades and the chilli (optional) and sauté 2 minutes, temperature 120 ° C, speed 2.

  5. Add the wine and the fish broth.

    We introduce the basket with the eggs wrapped in film and the potatoes and program 6 minutes, Varoma temperature, speed 2.

  6. We preheat the oven to 180ºC.

    Meanwhile, lightly grease the Varoma container and place the well-seasoned monkfish slices inside.

    We cover the Varoma and place it in position. We program 9 minutes, Varoma temperature, speed 2.

     

  7. We remove the Varoma and the basket. We put the potatoes in a deep oven tray with a good splash of olive oil, salt and pepper and put them in the oven 15 minutes at 180º.

    We cool the eggs under the tap with cold water and reserve.

  8. Add the drained clams and half of the chopped parsley to the glass and program 3 minutes, Varoma temperature, spoon speed, left turn.

     

  9. We take out the tray of potatoes that we had in the oven, we dump the contents of the glass with the sauce and the clams, we place the monkfish and the peeled prawns.

     

  10. Bake for 5 minutes at 180º. 

    While we peel the eggs and cut them into wedges. We remove the tray from the oven and decorate with the eggs and the remaining parsley. To eat!

Monkfish in green sauce with prawns and clams


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