Rapé En Cazuela (monkfish Casserole) Recipe

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Rapé en Cazuela (Monkfish Casserole)

Lucy Selvaggio-Diaz

By
@threeovens

This recipe is translated from recetas.net

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

1 1/4 lb
monkfish, sliced
3 Tbsp
flour
1 pinch
salt
fresh ground black pepper
3 Tbsp
olive oil
1
onion, cut into small dice
12
medium or large shrimps
2 oz
raw almonds, rough chopped
1/4 c
fish stock or chicken stock
1 bunch
parsley, chopped
1/2 lb
littleneck clams

Step-By-Step

1Dredge fish slices in flour and season with salt and pepper; set aside.
2Heat oil in a large skillet over medium heat. Quickly brown fish on both sides. Stir in the onions, shrimp, and almonds, lightly sauté.
3Add the broth, some chopped parsley (reserving some for garnish), and the clams. Reduce heat and cover. Continue to cook until the clams open, up to 10 minutes.
4Discard any clams that fail to open. Taste for seasoning, adding salt if needed. Serve in individual clay pots, garnished with fresh, chopped parsley.

About this Recipe

Course/Dish: Fish Soups, Seafood, Casseroles
Main Ingredient: Seafood
Regional Style: Spanish
Other Tags: Quick & Easy, Healthy