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RECIPE
12 INGREDIENTS7 STEPS35MIN

Monkfish with Citrus, Chorizo, and Clams

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East After Noon

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Full of bold flavor, the combination of zingy citrus, dry white wine and fiery Spanish paprika in the sauce give this recipe attitude – making it just as inviting a choice when temperatures plummet. Often maligned as “poor man’s crayfish”, monkfish is an affordable and delicious fish that holds up well to strong flavors.
35MIN
Total Time

East After Noon

A literary soul writer, stylist, recipe developer and neutralist.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2
Monkfish Tails
600-800g in total
to taste
1.1 lb
Small  Fresh Clams
or Mussels
3.5 oz
Spanish Chorizo , roughly chopped
3 cloves
Garlic , crushed
1
Small  Onion , finely chopped
or 2 Shallots
2/3 cup
Dry White Wine
1/4 cup
I used clementine/mandarin juice for a sweeter taste
1 cup
Cream
1 handful
Italian Flat-Leaf Parsley , finely chopped, divided
1 tsp
Spanish Smoked Sweet Paprika
to taste
Coarse Sea Salt and Pepper

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Nutrition Per Serving

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CALORIES
2049
FAT
65.5 g
PROTEIN
323.7 g
CARBS
14.0 g

Cooking Instructions

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Step 1
Add a glug of Olive Oil (to taste) to a heavy-bottomed frying pan with a lid. Over low to medium heat, sauté the Onion (1) until translucent then add the Spanish Chorizo (100 gram). Cook the chorizo until crispy and add in the Garlic (3 clove).
Step 2
Increase the heat and deglaze the pan with the Dry White Wine (150 milliliter) and Orange Juice (60 milliliter) juice. Pour in the Cream (250 milliliter) and season with Coarse Sea Salt and Pepper (to taste).
Step 3
Add the Fresh Clams (500 gram) and cover with the lid. Steam the clams until open and stir half the Italian Flat-Leaf Parsley (1/2 handful) through the sauce. Set aside, keeping the sauce warm but not hot.
Step 4
Preheat the oven to 390 degrees F (200 degrees C).
Step 5
Place a large frying pan over high heat. Rub the Monkfish Tail (2) with Olive Oil (to taste) and season with Coarse Sea Salt and Pepper (to taste) and Spanish Smoked Sweet Paprika (1 teaspoon). Fry the the tails over medium heat for about 2-3 minutes a side so they get some color.
Step 6
Transfer the monkfish to an ovenproof serving dish and roast in the oven for a further 8 minutes or until the flesh is no longer translucent.
Step 7
Spoon the clam sauce over the monkfish and scatter over the remaining Italian Flat-Leaf Parsley (1/2 handful). Serve immediately.

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Nutrition Per Serving
Calories
2049
% Daily Value*
Fat
65.5 g
84%
Saturated Fat
25.7 g
128%
Trans Fat
0.8 g
--
Cholesterol
643.1 mg
214%
Carbohydrates
14.0 g
5%
Fiber
0.8 g
3%
Sugars
4.8 g
--
Protein
323.7 g
647%
Sodium
1434.0 mg
62%
Vitamin D
1.0 µg
5%
Calcium
274.4 mg
21%
Iron
9.1 mg
51%
Potassium
8388.3 mg
178%
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