MONKFISH STEW - CAL PEP RESTAURANT

Ingredients (4 people)

• 1 / 2 kg sliced boneless monkfish
• 300g clams
• 3 diced potatoes
• Minced garlic and parsley
• 1 glass of white wine
• 1 onion
• Tomato sauce
• Fish Soup

Preparation: OF "PICOTA SAUCE"

Fry the onion. Then add tomato sauce, a glass of white wine and let reduce. Then add fish soup and let cook for 25 min.

Finally snuck everything and grind. (It have to leave sauce 150g per person)

Preparation: OF MONKFISH

Remove the backbone of the monkfish and cut into cubes. Flour and fry it without cooking it completely.

In a separate pot, boil the clams with 100 cl. of water. Once boiled withdrawals.

Save the water that boiled the clams to add a little to the plate, at the end of everything. Then cut the potatoes into cubes and put them in a frying pan.

FINAL PROCESS:

Heat the "picota sauce" Then add the monkfish, a little water with which we boiled the clams and potatoes and cook for 10 minutes.

At the last moment put the clams and chopped garlic and parsley and cook for around 3 or 4 minutes. Finally add salt and pepper.