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Servings:

Monkfish with Citrus, Chorizo, and Clams

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.

Total Time

35min

0.0

0 Ratings

Author: East After Noon

Servings:

Ingredients

•

2
(400 g)

Monkfish Tails

•

as needed

Olive Oil

•

1.1 lb

Small Fresh Clams

or Mussels

•

3.5 oz

Spanish Chorizo , roughly chopped

•

3 cloves

Garlic , crushed

•

Small Onion , finely chopped

or 2 Shallots

•

2/3 cup

Dry White Wine

•

4 Tbsp

Orange Juice

•

1 cup

Cream

•

1 handful

Italian Flat-Leaf Parsley , finely chopped, divided

•

1 tsp

Spanish Smoked Sweet Paprika

•

to taste

Coarse Sea Salt

•

to taste

Coarse Black Pepper

Cooking Instructions

Add a glug of Olive Oil (as needed) 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 (3.5 oz) . Cook the chorizo until crispy and add in the Garlic (3 cloves) .

Increase the heat and deglaze the pan with the Dry White Wine (2/3 cup) and Orange Juice (4 Tbsp) juice. Pour in the Cream (1 cup) and season with Coarse Sea Salt (to taste) and Coarse Black Pepper (to taste) .

Add the Fresh Clams (1.1 lb) 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.

Preheat the oven to 390 degrees F (200 degrees C).

Place a large frying pan over high heat. Rub the Monkfish Tails (2) with Olive Oil (to taste) and season with Coarse Sea Salt (to taste) , Coarse Black Pepper (to taste) , and Spanish Smoked Sweet Paprika (1 tsp) . Fry the the tails over medium heat for about 2-3 minutes a side so they get some color.

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.

Spoon the clam sauce over the monkfish and scatter over the remaining Italian Flat-Leaf Parsley (1/2 handful) . Serve immediately.

Nutrition Per Serving

CALORIES

647

FAT

37.5 g

PROTEIN

57.0 g

CARBS

13.1 g