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Monkfish with Shrimp, Mussels and Almonds

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Category: Shrimp

4 Servings
By: Unknown

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Ingredients:

20 x Prince Edward Island mussels bearded, scrubbed
1 1/2 lb Boneless, skinless monkfish fillet
Salt to taste
Freshly-ground black pepper to taste
1/2 cup Flour for dredging
6 tbl Extra-virgin olive oil
1 x Spanish onion chopped 1/4" dice
4 x Garlic cloves peeled, sliced thin
1 tsp Saffron threads
2 cup Peeled, seeded, chopped tomatoes
1/2 cup Almonds finely chopped,
and crushed
1 1/2 cup Dry white wine
12 x Shrimp - (21 to 25 count) peeled, deveined
1/4 cup Finely-chopped flat leaf parsley

Instructions:

Place mussels into a 4-quart saucepan with 1/4 cup of water. Place over high heat, cover and cook until all the mussels are opened, about 3 to 4 minutes. Discard any unopened mussels. Remove saucepan from heat, strain liquid and reserve.

Shuck mussels carefully from shells and set aside. Cut monkfish into 3/4-inch thick medallions, season with salt and pepper and dredge in flour.

Heat oil in a 12- to 14-inch saute pan over medium-high heat until smoking. Cook monkfish medallions until light golden brown on both sides (only 3 to 4 at a time), about 5 to 6 minutes, and remove to a plate. Add onion, garlic, and saffron and cook until soft and light golden brown, about 8 to 10 minutes. Add tomatoes, crushed almonds, wine and monkfish pieces and bring to a boil. Season with salt and pepper. Add shucked mussels and shrimp and simmer until shrimp are cooked, about 5 to 6 minutes. Add parsley and serve immediately.

This recipe yields 4 servings.

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