| 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 |
tb |
Extra-virgin olive oil |
| 1 |
|
Spanish onion; chopped 1/4" dice |
| 4 |
|
Garlic cloves; peeled, sliced thin |
| 1 |
ts |
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
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