Monkfish with Clams, Sherry and White Beans
Photography by Aaron McLean.
One of the best things in Spain is the shellfish – the tiny pipis called ‘tellines’, the small clams and the mussels. Every tapas bar serves these, either fresh and grilled with lemon and parsley or preserved from a tin.
Serves: 4
INGREDIENTS
4 x 200 gram pieces monkfish
½ cup flour
½ teaspoon sweet smoked paprika
½ teaspoon ground cumin
sea salt and freshly ground pepper
3 tablespoons olive oil
Clams
⅔ cup dry sherry
1½ kilograms small clams
2 cloves garlic, crushed
¼ cup chopped flat-leaf parsley
1 x 400 gram tin large white beans, rinsed and drained
2 tablespoons butter
METHOD
Combine the flour, paprika and cumin in a shallow dish and season.
Dust the fish in the flour, shaking off the excess. Heat the olive oil in a sauté pan and fry the fish on both sides until just cooked. Don’t let the flour catch and burn. Transfer to a plate, cover and keep warm.
Clams: Increase the heat and tip in the sherry, clams, garlic, most of the flat-leaf parsley and the white beans. Cover tightly and cook over a high heat, shaking the pan, until the clams have opened. Discard any that don’t open. Add the butter and swirl together.
To serve: Tip any resting juices from the fish into the clams. Place the fish in shallow soup bowls and spoon the clams, white beans and the pan juices over the top. Season with freshly ground pepper.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.