Monkfish With Shrimp, Mussels And Almonds Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
20: Prince Edward Island mussels,
Bearded and scrubbed,
5 1/2 lbs: Monkfish fillet, boneless
And skinless,
Salt and pepper to season,
1/2 cup: Flour for dredging,
6 tbsp: Extra virgin olive oil,
1: Spanish onion, chopped into
1/4 Inch: dice,
4 Cloves: garlic, peeled and
Thinly sliced,
1 tsp: Saffron threads,
2 cup: Tomato concasse, peeled,
Seeded and chopped,
1/2 cup: Almonds, finely chopped and
Crushed,
5 1/2 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 1/4 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
Source from luhu.jp
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
Source from luhu.jp
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