Monkfish With Shrimp, Mussels And Almonds
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Monkfish With Shrimp, Mussels And Almonds
  Shrimp    Mussels    Almonds  
Last updated 6/12/2012 12:59:53 AM. Recipe ID 22890. Report a problem with this recipe.
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      Title: Monkfish with shrimp, mussels and almonds
 Categories: Molto
      Yield: 4 Servings
 
     20    Prince Edward Island mussels
           Bearded and scrubbed
  5 1/2 lb Monkfish fillet, boneless
           And skinless
           Salt and pepper to season
    1/2 c  Flour for dredging
      6 tb Extra virgin olive oil
      1    Spanish onion, chopped into
    1/4    Inch dice
      4    Cloves garlic, peeled and
           Thinly sliced
      1 ts Saffron threads
      2 c  Tomato concasse, peeled,
           Seeded and chopped
    1/2 c  Almonds, finely chopped and
           Crushed
  5 1/2 c  Dry white wine
     12    (2125) size shrimp, peeled
           And deveined
      1 bn Flat leaf parsley, finely
           Chopped to yield 1/4 cup
 
  Place mussels into a 4quart saucepan with 1/4 cup of water. Place
  over high heat, cover and cook until all the mussels are opened,
  about 3 to 4 minutes. Discard any unopened mussels. Remove saucepan
  from heat, strain liquid and reserve.
  
  Shuck mussels carefully from shells and set aside. Cut monkfish into
  3/4inch thick medallions, season with salt and pepper and dredge in
  flour. Heat oil in a 12 to 14inch saute pan over medium high heat
  until smoking. Cook monkfish medallions until light golden brown on
  both sides (only 3 to 4 at a time), about 5 to 6 minutes, and remove
  to a plate. Add onion, garlic, and saffron and cook until soft and
  light golden brown, about 8 to 10 minutes. Add tomatoes, crushed
  almonds, wine and monkfish pieces and bring to a boil. Season with
  salt and pepper. Add shucked mussels and shrimp and simmer until
  shrimp are cooked, about 5 to 6 minutes. Add parsley and serve
  immediately.
  
  Yield: 4 servings
  




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Recipe ID 22890 (Apr 03, 2005)

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