Monkfish with green clam sauce: Winter South Spanish dish

Here is a way you can expand your comfort zone this holiday season!

Try your hand at this typical winter dish hailing from Southern Spain. Here is what you need:


  • 5 lb. of fresh monkfish
  • 14 ounces of onions
  • 1/2 lb. of clams
  • 5oz of white wine
  • 5oz of fish stock or fumet
  • 5 ounces of wheat flour
  • 2 garlic cloves
  • a bunch of fresh parsley
  • virgin olive oil
  • salt and cayenne pepper

Serves: 4

Difficulty: easy

Ready in: 1h 10m

Preparation time: 30 min

Cook time: 40 min

  1. Start by washing the fish and at the same time leave the clams in salted water for 30 min.
  2. Wash the parsley and place with the garlic cloves in a blender, and blend.
  3. Finely chop the onions and in a large pan, pour some olive oil. When hot, add the onions, and fry at medium heat, adding the mixture of the parsley and garlic, add the cayenne pepper. Fry until the onions are nicely colored and add the flour stirring quickly for a minute or two.
  4. Pour the white wine and let it sit for a few minutes, then add the fumet. Simmer for 10 min and add the fish and clams, finally cook for 10 more minutes or until the fish turns pale white. Add salt to taste.

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