Iodized and greedy, this monkfish swim recipe with shellfish is a treat.
Ingredients for 4 persons :
- 2 monkfish fillets (200 g each)
- 500 g of mussels
- 500 g of clams
- 500 g of clams
- 100 g periwinkles
- 2 cloves garlic
- 1 onion
- 6 branches of parsley
- 4 tomatoes
- 30g butter
- 15 cl of white wine
- Coarse salt, salt, pepper
Monkfish and shellfish swimming
A simple and particularly well iodized recipe that warms up after a nice shore fishing with the family!
- Peel, wash and chop the onion and garlic (degermed).
- Wash, remove the leaves and chop the parsley.
- Cut the skin of the tomatoes crosswise. Immerse them in boiling water for a few seconds until the skin bursts. Cool them in ice water, peel and seed them. Cut them into pieces.
- Scrape the mussels. Wash them with the other shells.
- Cook the periwinkles for 5 minutes in boiling water with pepper.
- Pour a large amount of water into a Dutch oven, place the mussels, clams and clams there. Cook over high heat until the seashells split open. Remove them from the casserole dish, shell half of them. Filter the cooking juices obtained through a fine sieve, set aside.
- Cut the monkfish fillets in half lengthwise. Roll them up and hold them together with a wooden spike. Steam them for 5 minutes.
- In a casserole dish, melt the butter, brown the chopped onion and garlic. Add the tomatoes and parsley. Mix, pour in the wine and the strained shellfish juice. Bring to a boil for 5 minutes. Add the shellfish and the monkfish. Season. Reheat and serve immediately!
- To be served with steamed potatoes or rice.
- You can add shrimp, whelks, squid ...
- Do not throw away the cooking juices from the shellfish which will be used to iodize the whole dish.
On the cellar side, wine to accompany the monkfish
The tomato character of the sauce is the main difficulty to get around in this dish for a successful pairing, reducing the possibilities of pairing, for the most part, to low-acid whites with great aromatic maturity and rosés.
We can then think of the white wine of Cassis produced near Marseille and the ideal companion of Bouillabaisse, whose anise notes highlight the iodized aromas, or, in the same style, a Clairette du Languedoc.
Likewise, a rosé from Provence has the roundness and maturity to compensate for the tomato for the benefit of maritime characteristics.
For those who appreciate more liveliness, the rosés can allow themselves a more marked acid dimension, provided they are chosen with a ripe fruity character, as can be seen in the good vintages of Sancerre and Menetou-Salon.
Recipe: T. Debéthune, Photo: C. Herlédan