Monkfish with shrimp, mussels and almonds

4 servings

Ingredients

Quantity Ingredient
20 Prince Edward Island mussels
Bearded and scrubbed
5½ pounds Monkfish fillet, boneless
And skinless
Salt and pepper to season
½ cup Flour for dredging
6 tablespoons Extra virgin olive oil
1 Spanish onion, chopped into
¼ Inch dice
4 Cloves garlic, peeled and
Thinly sliced
1 teaspoon Saffron threads
2 cups Tomato concasse, peeled,
Seeded and chopped
½ cup Almonds, finely chopped and
Crushed
5½ cup Dry white wine
12 (2125) size shrimp, peeled
And deveined
1 bunch Flat leaf parsley, finely
Chopped to yield 1/4 cup

Directions

Place mussels into a 4quart saucepan with ¼ cup of water. Place over high heat, cover and cook until all the mussels are opened, about 3 to 4 minutes. Discard any unopened mussels. Remove saucepan from heat, strain liquid and reserve.

Shuck mussels carefully from shells and set aside. Cut monkfish into 3/4inch thick medallions, season with salt and pepper and dredge in flour. Heat oil in a 12 to 14inch saute pan over medium high heat until smoking. Cook monkfish medallions until light golden brown on both sides (only 3 to 4 at a time), about 5 to 6 minutes, and remove to a plate. Add onion, garlic, and saffron and cook until soft and light golden brown, about 8 to 10 minutes. Add tomatoes, crushed almonds, wine and monkfish pieces and bring to a boil. Season with salt and pepper. Add shucked mussels and shrimp and simmer until shrimp are cooked, about 5 to 6 minutes. Add parsley and serve immediately.

Yield: 4 servings

MEDITERRANEAN MARIO SHOW #ME1B13

Related recipes