Monkfish with three flavours

Ingredients for 4 people

8 slices of monkfish, approx. g 700
Prawn tails gr 100
Shelled muscles and clams, gr 200
Pureed tomatoes gr 100
Extra virgin olive oi
Skaj’s fish and shellfish stock
Prawn tails gr 100
White wine
Marjoram, rosemary, pepper

Procedure

In a casserole, heat the tomato puree with a pinch of Skaj’s fish and shellfish stock. Add pepper. Chop the marjoram and rosemary, then add them to the sauce. In a separate pan, briefly brown the prawns, clams and muscles in 2 tablespoons of oil and then add a glass of white wine. Add the fish to the tomato puree after it has cooked for 8 minutes, then continue cooking for one more minute. Heat a small amount of oil in a separate pan and brown the slices of monkfish. Sprinkle them with white wine and add a bit of Skaj’s fish and shellfish stock that was previously diluted in boiling water. Cook for another 4 minutes, approx. Serve the slices after adjusting the salt and covering them with the prepared sauce, adding pepper to taste.

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