Monkfish with Mussels, Sherry and Butter Beans
October 26, 2008
Viva España! I love Spanish food. With its blend of Mediterranean and Moorish influences, fresh seafood, Manchego, chorizo, paella….no other cuisine excites me like Spanish does. I love that the food can be social (like tapas), light and fresh, yet hearty and comforting. And nothing beats a killer Sangria! It’s Spanish Fiesta at my household where I aim to try out as many Spanish dishes and desserts as I can.
Tonight for dinner it’s Monkfish with Mussels, Sherry and Butter Beans served with Catalan Tomato bread.
If Monkfish is unavailable any firm white fish is an ideal substitute such as bass, red snapper, cod, haddock or grouper.
Monkfish with Mussels, Sherry and Butter Beans
4 x 200gm pieces of monkfish
1/2 C flour
1/2 tsp ground cumin
1/2 tsp sweet smoked paprika
sea salt and ground pepper
3 TBL olive oil
1kg mussels
2 cloves garlic, crushed
2/3 C sherry
1/4 cup chopped flat-leaf parsley
1 x 400gm tin of butter beans, rinsed and drained
2 TBL butter
Method
Combine the flour, paprika and cumin in a shallow dish and season with sea salt and pepper.
Dust fish in the seasoned flour on both sides and shake off excess.
Heat olive oil in pan over a medium high heat and fry fish on both sides until just cooked. It’s important you don’t let the flour burn.
Transfer fish to a plate and keep warm while you cook the mussels.
Increase the heat to high and pour in the sherry, garlic, most of the parsley and mussels and give it a quick stir.
Cover with lid and cook over high heat, shaking the pan until mussels have opened. Discard any unopened mussels. Add the butter and just swirl it all together.
To Serve:
Tip any juices from the fish that was resting into the mussels. Place fish in a shallow dish or soup bowl and spoon the mussels, beans and juices over the fish. Season with freshly ground pepper and garnish with a a bit of extra parsley.
Serve with a side of bread (Catalan tomato bread is the one I always use) if you wish.
Note
Shellfish is one of the greatest things about Spanish cuisine so the mussels can be substituted. Clams or pipis (called ‘tellines’) can be used instead (use about 1.5 kg).
{ 2 comments… read them below or add one }
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wow amazing food but i dont eat mussels and tomato hehehehehe nice blog