rapé en cazuela (monkfish casserole)

Name: Rapé en Cazuela (Monkfish Casserole)
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 1/4 pound(s) monkfish, sliced; 3 tablespoon(s) flour; 1 pinch(es) salt; - fresh ground black pepper; 3 tablespoon(s) olive oil; 1 - onion, cut into small dice; 12 - medium or large shrimps; 2 ounce(s) raw almonds, rough chopped; 1/4 cup(s) fish stock or chicken stock; 1 bunch(es) parsley, chopped; 1/2 pound(s) littleneck clams

3 Pinches

Lucy Selvaggio-Diaz

Brentwood, NY

Updated on Sep 30, 2014

This recipe is translated from recetas.net

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prep time 15 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 1/4 pounds monkfish, sliced
3 tablespoons flour
1 pinch salt
- fresh ground black pepper
3 tablespoons olive oil
1 - onion, cut into small dice
12 - medium or large shrimps
2 ounces raw almonds, rough chopped
1/4 cup fish stock or chicken stock
1 bunch parsley, chopped
1/2 pound littleneck clams

How To Make rapé en cazuela (monkfish casserole)

Step 1

Dredge fish slices in flour and season with salt and pepper; set aside.

Step 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.
Step 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.
Step 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.
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