Monkfisk stew with crayfish and prawns and nuts

Created by Joan Bosch

Monkfisk stew with crayfish and prawns and nuts

Monkfisk stew with crayfish and prawns and nuts Prep. Time:

Monkfisk stew with crayfish and prawns and nuts Chef: Joan Bosch

Monkfisk stew with crayfish and prawns and nuts Category: Meat & Fish

Ingredients

Fish Stock:
  • 100 gr crab
  • Crayfish Heads
  • Prawn heads
  • 1 leek
  • 1 large onion
  • 1 carrot
  • ½ stick of celery
  • 4 cloves of garlic

Monkfish Stew:                                                                   
  • 2 medium monkfish
  • 2 cloves of garlic
  • 100 gr rockfish                                                                   
  • 500 gr new potatoes                                                                
  • 2 onions
  •  1 ripe tomato
  • 3 cloves of garlic
  • 200 gr stock
  • 100 gr brandy
  • 5 L water
 
Ingredients to finely chop and mix:
  • 6 freshly ground peppercorns
  • 1 tbsp of crayfish olive oil
  • 4 green peppers
  • 12 almonds or toasted hazelnuts
  • 1 slice of bread
  • Parsley
  • 1 bay leaf
  • Peppercorns

Preparation

Fish Stock:
Add oil to a casserole. Fry the pepper and all the shellfish until well browned. Add the fish bones and the garlic. Add all the vegetables and mineral water.

Monkfish Stew:
Fry the onion, garlic and tomato on a low heat until they are well caramelized.
Add 1 tbsp of the chopped ingredients, fry on a low heat and add the brandy until all the alcohol has evaporated.
Add the fish stock. When it begins to boil add the quartered potatoes and cook for 8 minutes.
Add the fish and cook for 5 more minutes. Finally, add the shellfish, giving them just long enough to heat through.
Test for seasoning. Allow to rest for 3 minutes before serving.


 
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