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


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Rating:

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

Directions Step-By-Step

1
Dredge fish slices in flour and season with salt and pepper; set aside.
2
Heat oil in a large skillet over medium heat. Quickly brown fish on both sides. Stir in the onions, shrimp, and almonds, lightly sauté.
3
Add 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.
4
Discard 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