Monkfish With Shrimp, Mussels And Almonds

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Servings: 4 Difficulty: Intermediate
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A luxurious seafood medley featuring tender monkfish, briny mussels, and sweet shrimp in a rich saffron-tomato broth.
Monkfish With Shrimp, Mussels and Almonds recipe image
Monkfish With Shrimp, Mussels and Almonds recipe image
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Monkfish With Shrimp, Mussels And Almonds

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 1720.0

Description

This elegant yet approachable dish brings the vibrant flavors of the Mediterranean to your dinner table. Tender monkfish fillets are seared to golden perfection before being simmered in a fragrant broth of saffron, dry white wine, and ripe tomatoes. The dish is elevated by the addition of plump shrimp and fresh Prince Edward Island mussels, which infuse the sauce with deep oceanic sweetness. Toasted almonds add a delightful crunch and nutty contrast to the soft seafood. It is a perfect centerpiece for a special weeknight dinner or a romantic evening in, offering a sophisticated culinary experience without excessive complexity. Serve with crusty bread to soak up every drop of the flavorful, aromatic broth.

Ingredients

Directions

  1. Clean the monkfish fillets, removing any skin or cartilage, then pat dry and season generously with salt and pepper.
  2. Dredge the seasoned monkfish fillets in flour, shaking off any excess.
  3. Heat 3 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  4. Sear the monkfish fillets in the hot oil until golden brown on both sides, about 3-4 minutes per side. Remove fish and set aside.
  5. In the same pot, add the remaining 3 tablespoons of olive oil and sauté the chopped Spanish onion until softened, about 5 minutes.
  6. Add the sliced garlic and saffron threads, cooking for 1 minute until fragrant, being careful not to burn the garlic.
  7. Stir in the tomato concassé and cook for 2-3 minutes to deepen the flavor.
  8. Pour in the dry white wine, scraping up any browned bits from the bottom of the pot, and bring to a simmer.
  9. Return the monkfish fillets to the pot, nestling them into the sauce. Cover and simmer gently for 5 minutes.
  10. Add the cleaned mussels and peeled shrimp to the pot. Cover tightly and cook for 5-7 minutes until mussels have opened and shrimp are pink.
  11. Discard any mussels that remain closed. Stir in the crushed almonds and finely chopped flat-leaf parsley.
  12. Taste and adjust seasoning with salt and pepper as needed. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1720.0kcal
% Daily Value *
Total Fat 44.0g68%
Saturated Fat 8.0g40%
Cholesterol 860.0mg287%
Sodium 1060.0mg45%
Total Carbohydrate 74.0g25%
Dietary Fiber 0.0g0%
Sugars 14.0g
Protein 240.0g480%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure mussels are thoroughly cleaned before cooking. Discard any mussels that are open and do not close when tapped.

If Prince Edward Island mussels are unavailable, any fresh blue or green-lipped mussels work well.

Monkfish can vary in size; adjust searing time accordingly to ensure the fish is cooked through but not dry.

For a richer sauce, you can add a tablespoon of butter at the end of cooking.

This dish is best served immediately while hot. Leftovers should be stored in an airtight container in the refrigerator for up to 2 days.

Keywords: monkfish, shrimp, mussels, almonds, saffron, seafood, mediterranean, white wine, tomato broth, gourmet, dinner party, seafood stew, french cuisine, coastal flavors, protein rich
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