Clams and monkfish cheeks fishermen style | Carrilleras de rape y almejas a la marinera
This super quick dish relies on fresh clams and monkfish and little more as this is how fishermen would cook them while out on the boat. But it’s just as popular on land!
INGREDIENTS for the base
200g clams, cleaned and any open or damaged shells discarded
400g monkfish cheeks
60ml extra virgin olive oil
½ Spanish onion, finely chopped
6 garlic cloves, finely chopped
¼ dried red chilli, thinly sliced
2 tsp plain flour
1 tsp sweet pimentón (sweet smoked paprika)
1 tsp salt
75ml Manzanilla sherry wine
2 tbsp finely chopped fresh parsley
125ml fish stock
Preparation
Put the clams in a large bowl or in the sink, cover with cold salty water and leave for 1 hour, moving them around with your hand from time to time. This will help the clams to open and release any sand. If your monkfish cheeks come uncleaned, remove the thin membrane that you will find on one of the sides.
Place a large frying pan over a medium heat and add the oil, onion, garlic and chilli and cook until the onion is transparent and soft, about 10 minutes. Add the flour, pimentón and salt, stirring continuously for 1 minute to cook the flour and make a roux.
Add the wine and stir vigorously until the wine and flour are completely combined. Add the fish stock and the monkfish cheeks and continue to cook for at least 2 minutes over a low heat. If you see that the sauce is getting too thick, add a bit of the fish stock. Drain the clams and add them to the pan with the parsley, stir thoroughly, cover and cook for another 2 minutes.
Remove the lid and toss the mixture a few times. By now, all the clams should be open; if not, cover and cook for another minute or so. Discard any clams that do not open before serving with plenty of bread.
