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Recipes for Clams

Monkfish and Clams w. Chorizo (Serves 4)

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Cooking & Preparation Time:  Around 40 minutes  

Starfish Rating:


1/2 lb (225 g) small potatoes, cut in bite-size pieces
2 tbsp (30 ml) olive oil
1/4 lb (115 g) Spanish chorizo, chopped
1 onion, minced
1 red bell pepper, minced
4 cloves garlic, minced
3 plum tomatoes, blanched, peeled, seeded and chopped
1 cup (250 ml) dry white wine
Pinch of saffron
1 1/2 lbs (675 g) monkfish, cut in 1-inch (2.5 cm) chunks
1 lb (500 g) small clams
1/4 cup (60 ml) chopped parsley
In a covered pot, steam the potatoes over rapidly boiling water until tender, about 10 minutes. In a large, heavy pot over medium-low heat, warm the oil

and add the chorizo. Cook until it has rendered some of its fat and looks cooked, about 5 minutes. Add the onion and bell pepper and cook until softened, about 5 minutes.

Add the garlic and cook until fragrant, about 3 minutes. Add the tomatoes, white wine and saffron and cook until the tomatoes have melted into the sauce, which should have lost its alcohol smell. Add the potatoes. The texture should be loose and slightly soupy, but not broth-like.

Taste and season with salt. (The recipe can be prepared to this point up to 2 hours in advance; or even further if tightly covered and refrigerated.)

When almost ready to serve, warm the base over medium heat. Add the monkfish and cook just until it changes colour, about 3 minutes. Add the clams, raise the heat to high, cover tightly and cook until all the clams have opened, about 5 minutes. Sprinkle with parsley and serve immediately.

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