Monkfish With Shrimp, Mussels And Almonds

By á-170456

Ingredients

• 20 Prince Edward Island mussels bearded, scrubbed
• 1 1/2 pounds boneless skinless monkfish fillet
• Salt to taste
• Freshly-ground black pepper to taste
• 1/2 cup flour for dredging
• 6 tablespoons extra-virgin olive oil
• 1 Spanish onion chopped 1/4" dice
• 4 garlic cloves peeled, sliced thin
• 1 teaspoon saffron threads
• 2 cups peeled, seeded, chopped tomatoes
• 1/2 cup almonds finely chopped, and crushed
• 1 1/2 cups dry white wine
• 12 shrimp - (21 to 25 count) peeled, deveined
• 1/4 cup finely-chopped flat leaf parsley

Details

Servings 4

Preparation

Step 1

Place mussels into a 4-quart 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 3/4-inch thick medallions, season with salt and pepper and dredge in flour.

Heat oil in a 12- to 14-inch 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.

This recipe yields 4 servings.