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