Oven Roasted Monkfish With Clams And Merguez Sausage
Serves: 4
Mckayla Mann
1 January 1970
Based on User reviews:
54
Spice
56
Sweetness
52
Sourness
33
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Olive Oil1
Salt1 small
Onion (finely sliced)4 cloves
Garlic (finely sliced)1 cup
White Wine4 cups
Clam Broth2 tbsps
Unsalted Butter (cold)Directions:
1
For the monkfish: Preheat oven to 400 degrees F
2
Heat 2 tablespoons of olive oil in a large saute pan over medium-high heat
3
Season the monkfish with salt and pepper to taste
4
Sear on both sides until lightly golden brown
5
Place the fish in a small roasting pan and roast in the oven for 12 to 15 minutes
6
For the potatoes: Preheat oven to 400 degrees
7
Toss potatoes in olive oil in season with salt and pepper to taste
8
Roast for 10 to 15 minutes, until just cooked through and lightly golden brown
9
For the sausage: Preheat grill or grill pan
10
Grill the sausage until golden brown and cooked through
11
Let rest and cut into 1/2-inch slices
12
For the clam broth: Heat oil in a medium saucepan over medium heat
13
Add the onions and cook until soft
14
Add the garlic and cook for 2 minutes
15
Increase the heat to high, add wine and cook until reduced
16
Add broth and bring to a boil
17
Add clams, cover the pot and cook until the clams open, remove the clams with a slotted spoon to a bowl
18
Cook the broth until reduced by half
19
Add the tomatoes and cook for 2 minutes
20
Whisk in the butter, add the scallions and season with salt and pepper to taste
21
Assemble: Cut the roasted monkfish into 4 pieces
22
Place a small amount of spinach in each bowl
23
Place a piece of monkfish on top of spinach and place 3 potatoes, 3 pieces of merguez and 3 clams around the edge
24
Ladle broth over and garnish with fresh parsley