Today I bring you one of my favorite fish dishes. Since I was little, this recipe was part of party meals and although it is simple, this monkfish in green sauce with clams, years ago in my house it was reserved for “more special” occasions. The success of this recipe, as in almost all fish and seafood dishes, is the freshness and quality of the ingredients.
Monkfish is a fish that practically everyone likes, even the smallest members of the house, since it It has no thorns and has a tight flesh which is very juicy as long as you don’t overcook it. For me, it gives a thousand turns to the classic hake in green sauce.
You must ask your fishmonger to cut the fish into slices and reserve the head for you, because with it we are going to make a simple fish broth that will avoid us having to use a purchased one, giving an exceptional taste to the sauce Although the wine is also important, which must of course be a Galician white.
We will start by washing the fish and soaking the clams in salted water for thirty minutes so that they release the sand they have. We put a tall pot with half a liter of water, a drizzle of oil and a quarter of an onion, when it starts to boil we add the head of the monkfish and cook for fifteen minutes, skimming every bit. Strain it and reserve it.
Next we are going to chop the onions and garlic cloves very finely, wash the parsley and chop it with a pair of scissors. In a heavy-bottomed saucepan add the olive oil and heat it up. fry over medium heat onion and garlic, adding the chopped parsley and cayenne. When the onion is soft and transparent, add the two tablespoons of flour and quickly stir, letting it cook for one or two minutes.
Add the wine, which can be Albariño or Ribeiro, and let it evaporate for a few minutes, then add the 200 milliliters of fish broth, reserving the rest in case the sauce thickens too much. Cook for ten minutes and add the pieces of fish and the clams letting it cook again for another ten minutes or until we see that the fish changes to a matte white color. We rectify salt.
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With what to accompany the monkfish in green sauce with clams
The monkfish in green sauce with clams It must be served quickly so that the sauce is very hot. Ideal to accompany it with the Rías Baixas that you have left over very fresh and a lot of Galician bread, because here the saying that this sauce is “take bread and dip” is true.
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