Monkfish an expensive fish, but delicious, it offers us many ways of preparation, in sauce, grilled, battered, etc. Today I will combine the sea and the mountains in a special recipe, monkfish with clams and mushrooms.
As always we go shopping and we know some other details. Comment that it is simple but requires some previous step to ensure the goal.
Degree of Difficulty: Easy
Preparation time: 30 - 40 minutes
Ingredients for 4 people:
- 4 medium-sized monkfish tails
- clams or clams to taste
- a handful of chanterelles (mushrooms)
- flour
- oil and salt
- cognac
For the sofrito:
- tomato
- onion
- garlic
- black or white wine
We start by heating up a frying pan with oil where we will fry a little monkfish that previously we will have gone through flour with a little salt.
How much we have we remove the monkfish tails a little golden and in another pan we put the clams, in my case, but it can be done with chirlas, that I have previously put with a little salted water to remove the grit that they can carry. Besides chanterelles, a rich mushroom that we can find almost all year round in our local market.
Once we have them sautéed, we went to do the stir-fry with the named ingredients. We evoke it in the monkfish pan, to which We will have removed a little oil and let it cook a little. We add the cognac and we burn the alcohol, turn off extractors and watch out for the hairs.
When the sauce is ready, we add the clams and chanterelles to the same, we mix a while, so that the flavors are well impregnated.
Now we add the monkfish tails that we have reserved and we add a little water to cover all the ingredients. We let the sauce thicken a little and it is ready to eat.
I really like this delicacy and whenever the economy allows it or on a special occasion I prepare it.
Bon appetit.