Monkfish with ClemenGold, Chorizo and Clams
Specially developed by Georgia East of www.eastafternoon.com
Often maligned as “poor man’s crayfish”, monkfish is an affordable and delicious fish that holds up well to strong flavors. In this Spanish-inspired recipe, the monkfish is simply grilled and topped with a spicy sauce of chorizo, clams and ClemenGold juice – with the citrus adding an appealing acidity to the dish.
Preparation time: 15 minutes | Cooking time: 20 Minutes | Serves: 4
- 2 monkfish tails (about 600-800g in total)
- Olive oil
- 500g small clams or mussels
- 100g chorizo sausage, roughly diced
- 3 cloves of garlic, crushed
- 1 small onion or 2 shallots, finely chopped
- 150ml dry white wine
- 60ml ClemenGold juice
- 250ml cream
- A handful of fresh flat-leaf parsley, finely chopped
- 5ml Spanish smoked paprika
- Coarse ground salt and pepper
Add a glug of olive oil to a heavy-bottomed frying pan with a lid.
Over low to medium heat, sauté the onion until translucent then add the chorizo.
Render the chorizo until crispy and add in the garlic.
Increase the heat and deglaze the pan with the wine and ClemenGold juice.
Pour in the cream and season with salt and pepper.
Add the clams and cover with the lid.
Steam the clams until open and stir half of the chopped parsley through the sauce.
Set aside, keeping the sauce warm but not hot.
Preheat the oven to 200°C. Place a large frying pan over high heat. Rub the monkfish tails with olive oil and season with salt, pepper and paprika. Brown the tails on each side for 5 minutes. Transfer the monkfish to an ovenproof serving dish and roast in the oven for a further 8 minutes or until the flesh is no longer translucent. Spoon the clam sauce over the monkfish and scatter over the remaining parsley. Serve immediately.