Oven Roasted Monkfish With Clams And Merguez Sausage

By á-170456

Ingredients

• MONKFISH:
• 2 monkfish tails - (1 lb ea) trimmed
• Olive oil as needed
• Salt to taste
• Freshly-ground black pepper to taste
• POTATOES:
• 12 fingerling potatoes halved vertically
• Olive oil as needed
• Salt to taste
• Freshly-ground black pepper to taste
• MERGUEZ SAUSAGE:
• 1/2 pound merguez sausage
• CLAM BROTH:
• 2 tablespoons olive oil
• 1 small onion finely sliced
• 4 garlic cloves finely sliced
• 1 cup white wine
• 4 cups clam broth
• 12 New Zealand cockels
• 2 plum tomatoes pureed
• 2 scallions finely sliced
• 2 tablespoons cold unsalted butter
• ASSEMBLY:
• Spinach sauteed in butter, and seasoned with salt and pepper
• Chopped fresh parsley

Details

Servings 4

Preparation

Step 1

Monkfish: Preheat oven to 400 degrees. Heat 2 tablespoons of olive oil in a large saute pan over medium-high heat. Season the monkfish with salt and pepper to taste. Sear on both sides until lightly golden brown. Place the fish in a small roasting pan and roast in the oven for 12 to 15 minutes.

Potatoes: Preheat oven to 400 degrees. Toss potatoes in olive oil in season with salt and pepper to taste. Roast for 10 to 15 minutes, until just cooked through and lightly golden brown.

Merguez sausage: Preheat grill or grill pan. Grill the sausage until golden brown and cooked through. Let rest and cut into 1/2-inch slices.

Clam Broth: Heat oil in a medium saucepan over medium heat. Add the onions and cook until soft. Add the garlic and cook for 2 minutes. Increase the heat to high, add wine and cook until reduced. Add broth and bring to a boil. Add clams, cover the pot and cook until the clams open, remove the clams with a slotted spoon to a bowl. Cook the broth until reduced by half. Add the tomatoes and cook for 2 minutes. Whisk in the butter, add the scallions and season with salt and pepper to taste.

Assembly: Place a small amount of spinach in each bowl. Place a piece of monkfish on top of spinach and place 3 potatoes, 3 pieces of merguez and 3 clams around the edge. Ladle broth over and garnish with fresh parsley.

This recipe yields 4 servings.