Monkfish with ClemenGold^®, Chorizo & Clams

Method:

1. Add a glug of olive oil to a heavy-bottomed frying pan with a lid.
2. Over low to medium heat, sauté the onion until translucent then add the chorizo.
3. Render the chorizo until crispy and add in the garlic.
4. Increase the heat and deglaze the pan with the wine and ClemenGold^® juice.
5. Pour in the cream and season with salt and pepper.
6. Add the clams and cover with the lid.
7. Steam the clams until open and stir half of the chopped parsley through the sauce.
8. Set aside, keeping the sauce warm but not hot.
9. 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.