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rapé en cazuela (monkfish casserole)

threeovens avatar
Recipe by
Lucy Selvaggio-Diaz
@threeovens
Brentwood, NY

This recipe is translated from recetas.net

yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For rapé en cazuela (monkfish casserole)

  • 1 1/4 lb
    monkfish, sliced
  • 3 Tbsp
    flour
  • 1 pinch
    salt
  • fresh ground black pepper
  • 3 Tbsp
    olive oil
  • 1
    onion, cut into small dice
  • 12
    medium or large shrimps
  • 2 oz
    raw almonds, rough chopped
  • 1/4 c
    fish stock or chicken stock
  • 1 bunch
    parsley, chopped
  • 1/2 lb
    littleneck clams

How To Make rapé en cazuela (monkfish casserole)

  • 1
    Dredge fish slices in flour and season with salt and pepper; set aside.
  • 2
    Heat oil in a large skillet over medium heat. Quickly brown fish on both sides. Stir in the onions, shrimp, and almonds, lightly sauté.
  • 3
    Add the broth, some chopped parsley (reserving some for garnish), and the clams. Reduce heat and cover. Continue to cook until the clams open, up to 10 minutes.
  • 4
    Discard any clams that fail to open. Taste for seasoning, adding salt if needed. Serve in individual clay pots, garnished with fresh, chopped parsley.
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