Rapé en Cazuela (Monkfish Casserole)

Rapé En Cazuela (monkfish Casserole) Recipe

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Lucy Selvaggio-Diaz


This recipe is translated from recetas.net


☆☆☆☆☆ 0 votes

15 Min
20 Min
Stove Top


  • 1 1/4 lb
    monkfish, sliced
  • 3 Tbsp
  • 1 pinch
  • ·
    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

How to Make Rapé en Cazuela (Monkfish Casserole)


  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.

Printable Recipe Card

About Rapé en Cazuela (Monkfish Casserole)

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

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