In Galicia we love fish and shellfish a lot, in special hake, monkfish, octopus, prawns, clams, mussels, razor clams, scallops, spider crabs and percebes (which are finger like molluscs that grow on the rocks).
So any dishes that encase most of these ingredients, like a dish that ends in “mariniere”, make us very happy.
This dish really reminds me of the festivities and special occasions and bring happy memories to me.
It reminds me a lot of back home where we eat an awful amount of shellfish during Christmas time and we hover over the dinner table and kitchen counter picking on things that are being prepared or had been served ready for the night ahead.
It makes me smile.
So please, enjoy this recipe that comes all the way from my kitchen to you.
You can find the step by step video to this recipe here:
Monkfish Mariniere
Ingredients
- 800 grs Monkfish cut in big chunks
- 16 Clams
- 500 grs Mussels
- A handful of Prawns
- 1 Onion, chopped
- 2 Ripe Tomatoes, chopped
- 1 Glass of White Wine
- 1 Glass of Fish Stock (either freshly made or cube)
- 2 Spoons of Flour
- 1/2 Glass of Oil
- 1 teaspoon of Salt
- 4/5 threads of Saffron
- 2 Garlic Cloves, peeled
- A bunch of Fresh Parsley, chopped
Directions
-
- Salt the fish chunks and flour lightly.
- In a deep pot with hot oil, brown the fish on both sides.
- Once brown, remove from the pan onto a plate with absorbent paper and set aside.
- Fry the onion (on the same oil & pot used for frying the fish) until soft.
- While this is cooking, put the garlic and parsley into the mortar, mash it together and set aside.
- Now add the wine and stock to the pot, mix and bring to the boil.
- Add salt and saffron and mix.
- Then add the mashed garlic & parsley and mix.
- Now add the fish and shake the pot to settle the pieces.
- Add the mussels and shake the pot again.
- Next add the clams and prawns, shaking the pot to fit them in.
- Cook covered for about 20 to 30 minutes in medium heat.
- Serve hot with chunky bread and enjoy!
The Spaniard's Kitchen 
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