Monkfish medallions in sauce with clams and prawns
This time is the ideal time to cook and enjoy those products that are not available all year round, either because of the price or because they are temporary. That is the case for this recipe of monkfish medallions in green sauce with clams, as monkfish is a fairly expensive fish from which little flesh is obtained.
Despite its expensive price, its tasty flesh and firm, boneless texture make it one of the kings of the sea. A perfect ingredient to decorate a table on the most special occasions.
Ingredients of the monkfish medallions in sauce with clams and prawns
How to prepare the monkfish medallions in sauce with clams and prawns
First of all you should soak the clams in cold water with plenty of salt so that they release any sand they may have. Two hours will be more than enough time to clean them up.
Now is the time to prepare the fumet which will be the base that will later allow us to cook the monkfish with an exceptional flavour. To do this we put 1.5 litres of water in a pot together with the head and bones of the monkfish, the shells of the prawns, the leek, the carrot, the parsley, the salt and a medium onion. Leave everything to cook for 20 minutes and set aside another 10. After resting, strain and it is ready.
Once the stock or fumet has been prepared, it is time to prepare the rest of the ingredients. Cut all the vegetables into large pieces, then beat the sauce so that the result is more creamy and attractive. In a saucepan, add the pepper and onion together with the oil over a medium heat. Once they are slightly cooked, add the garlic to cook for a couple of minutes and finally add the grated tomato.
Once the tomato has reduced, season everything with a little salt, pepper and sugar, in case the tomato is a little sour. Finally, add the wine and let it reduce completely for 10 minutes.
When the sauce is ready, add a little cayenne pepper if desired and the flour. Let it toast for at least 5 minutes and finally add the paprika. After a couple of seconds, add the fumet and beat well with a mixer to create a fine, lump-free sauce.
Cook the sauce over a medium heat for 10 minutes to allow it to thicken. Finally, add the monkfish, prawns and drained clams to cook for at least 10 minutes. Rectify the seasoning of the sauce if necessary and serve the result with a little chopped parsley on top.
Tip: the fumet you have left over can be used to prepare a delicious paella mixta or a senyoret rice, two recipes that will not go unnoticed at the table!