CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Grains |
Spanish |
Med02 |
4 |
Servings |
INGREDIENTS
20 |
|
Prince Edward Island |
|
|
mussels bearded |
|
|
scrubbed |
1 1/2 |
lb |
Boneless, skinless monkfish |
|
|
fillet |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
1/2 |
c |
Flour, for dredging |
6 |
T |
Extra-virgin olive oil |
1 |
|
Spanish onion, chopped 1/4" |
|
|
dice |
4 |
|
Garlic cloves, peeled |
|
|
sliced thin |
1 |
t |
Saffron threads |
2 |
c |
Peeled, seeded chopped |
|
|
tomatoes |
1/2 |
c |
Almonds, finely chopped |
|
|
And crushed |
1 1/2 |
c |
Dry white wine |
12 |
|
Shrimp -, 21 to 25 count |
|
|
peeled deveined |
1/4 |
c |
Finely-chopped flat leaf |
|
|
parsley |
INSTRUCTIONS
Place mussels into a 4-quart 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 3/4-inch thick medallions, season
with salt and pepper and dredge in flour. Heat oil in a 12- to 14-inch
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. This recipe yields 4 servings. Recipe
Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK
- (Show # ME-1B13 broadcast 06-10-1998) Downloaded from their Web-Site
- http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka
MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-23-1998
Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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