Archive for the ‘Monkfish’ Category

Cataplana seafood stew

Posted: October 20, 2013 by nietize in Cod, Fish, Haddock, Monkfish, Portuguese, Prawns, Salmon, Sea bass, Seafood, Stew
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From Traditional Portuguese Cookery
Serves 4

200g of monkfish
200g of white grouper
200g of snapper
150g of shrimp
150g of fresh clams, cleaned
100g of chorizo
2 onions
2 cloves of garlic
2 tomatoes
1 pepper
200ml of oil
200ml of white wine
1 bay leaf
1 sprig of parsley
salt and pepper to taste

Season all of the fish with salt. Peel the onions and garlic, chop up the garlic and cut the onions into half moons. Wash the tomatoes and slice it. Cut the peppers into strips without the white skin and seeds. Thinly slice the chorizo.

Place half of the onion, garlic, pepper, tomato and chorizo into the “Cataplana”. Add the bay leaf and season with a little salt and pepper. Sautee at medium heat until softened. Add the fish and cover with the rest of the onion, garlic, tomato, pepper and chorizo, adding the parley. Add the oil and white wine. Close the cataplana and cook the mixutre for 20 minutes at low heat.


After adding the clams and the shrimp. Let it cook gently for another 10 minutes, then the mixture and place the Cataplana on the table. Serve with boiled potatoes.

“A Cataplana is an item of cookware used to prepare Portuguese seafood dishes, popular on the country’s Algarve region. It is traditionally made of copper and shaped like two clamshells hinged at one end and able to be sealed using a clamp on either side of the assembly. The cataplana was invented by Armando Luz (1927-2002), better knowned by its nickname, “Pató”. “Pató” was an artist that work crafting the copper and the stainless steel, and was recognized with an award back were he lived in Portugal, with the key of the town and a silver medal that was offered to him due to his contribution to the Algarve. He was also the inventor of the machine to make cataplanas using stainless steel and was the only one who produced such a product.”

Obviously I don’t have a cataplana and so I used my cast iron pot instead. The stew is effectively a lighter version of a rich tomato based stew (i.e. with a can of tomatoes thrown in) and its the white wine that’s the star of this dish. You can use any combination of fish for this.


Seafood pot

Posted: March 20, 2011 by nietize in Monkfish, Prawns, Salmon, Seafood, Soup
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From Nigella Express
Serves 6-8

750g palourde clams
750g monkfish fillet
750g salmon fillet
750g cleaned squid
2 x 15ml tablespoons butter
Drop of wok oil
125ml white wine
60ml Pedro Ximenez sherry, or other rich dark sherry
2 x 15ml tablespoons chopped fresh chives (optional)

Soak the clams in a bowl of cold water, leave for about 5 minutes while you slice the fish, then discard the open or cracked clams and drain the rest.

Cut the monkfish and salmon into 1cm slices, and slice the squid into rings the same width.

Warm the butter and oil in a large pot or pan with a lid, then, over a high heat, toss in the fish and squid and stir them around until they begin to go opaque.

Add the clams and white wine, then clamp on the lid, shaking the pot over the heat, and let it all cook for about 3 minutes.

Lift the lid, avoiding the steam, and pour in the sherry. Cover again and then leave for another 3 minutes or so, shaking it about every now and then.

Serve the seafood in the pot, sprinkling with the chopped chives if preferred.

Wasn’t really expecting much from this recipe and to be honest was expecting the taste of alcohol to be overly strong. But oddly enough, it all came together creating this wonderful seafood stock.

Mine is the “cheap” version of it as in I used a seafood cocktail and just salmon fillets for the seafood pot but still it came out really well. I added a bit of bacon to the mix as I had some leftover.