Monk Fish with a parsley sauce | ||||
âPixin en salsa verdeâ |
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Ingredients for 4 people:2 kg of monk fish tail 1 garlic clove 1 onion 1 leek 1 chilli 1 glass of white wine 1 glass of fish stock Flour (2 or 3 tablespoons) Clams (to taste) King prawns (to taste) Olive oil Salt Fresh parsley Preparation:Pour a little olive oil in a large pan. Add the chopped garlic and chilli. Finely chop the parsley and add a bit later to the pan. Then also add the wine and the stock and cook on a low heat. When it is boiling add the fish, previously seasoned and battered in flour. When it starts boiling again, add the clams and the king prawns. Cover and cook on a low heat for 10 minutes. | ||||
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