Rape a la Marinera (Monkfish in Seafood Sauce)

🧂 Ingredients

• 600 g Monkfish fillets
• 300 g Fresh clams
• 200 g Large shrimp
• 150 ml Dry white wine(such as Albariño or Verdejo)
• 1 medium Yellow onion
• 2 cloves Garlic
• 2 tbsp Olive oil
• 200 ml Fish or seafood stock(optional, for a richer sauce)
• 2 tbsp Fresh parsley
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat (approx. 180°C / 350°F). Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   ⏱️ 8 minutes
2. 2

   Sear the monkfish: Season the monkfish chunks generously with salt and pepper. Increase the heat to medium-high. Add the monkfish to the skillet and sear lightly on all sides until just golden brown, about 1-2 minutes per side. The fish should not be cooked through at this stage.

   ⏱️ 4 minutes
3. 3

   Deglaze and simmer: Pour in the white wine. Bring to a simmer and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly for about 2 minutes. If using, add the fish stock.

   ⏱️ 3 minutes
4. 4

   Cook the shellfish: Add the cleaned clams and the peeled shrimp to the skillet. Stir gently to combine with the sauce. Cover the skillet tightly and reduce the heat to medium-low (approx. 160°C / 320°F).

   ⏱️ 1 minute
5. 5

   Steam until done: Allow the shellfish to steam until the clams have opened wide and the shrimp are pink and opaque, about 5-8 minutes. Discard any clams that do not open. The monkfish should be cooked through and flaky by this point.

   ⏱️ 7 minutes
6. 6

   Finish and serve: Taste the sauce and adjust seasoning with salt and pepper if needed. Stir in most of the chopped fresh parsley. Ladle the monkfish, clams, shrimp, and sauce into shallow bowls. Garnish with the remaining fresh parsley. Serve immediately with crusty bread to soak up the delicious sauce.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Monkfish is often called 'poor man's lobster' due to its firm, sweet, lobster-like texture.
• ✓Ensure your clams are fresh and scrubbed clean to avoid grit in the sauce. Discard any clams that remain closed after cooking.
• ✓Serve with plenty of crusty bread for dipping into the flavorful seafood sauce. A simple green salad makes a nice accompaniment.
• ✓Do not overcook the shellfish; they cook quickly and can become tough.

🔄 Variations

• Add mussels along with the clams for a mixed shellfish version.
• Substitute other firm white fish like cod or hake if monkfish is unavailable.
• Add a pinch of chili flakes to the onion sauté for a touch of heat.

🥗 Nutrition

Per serving