1/2 lb (225 g) small potatoes,
cut in bite-size pieces
2 tablespoon (30 ml) olive oil
1/4 lb (115 g) Spanish chorizo, chopped
1 onion, minced
1 red bell pepper, minced
4 cloves garlic, minced
3 plum tomatoes, blanched, peeled, seeded and chopped
1 cup (250 ml) dry white wine
Pinch of saffron
Salt
1 1/2 lbs (675 g) monkfish, cut in 1-inch (2.5 cm) chunks
1 lb (500 g) small clams
1/4 cup (60 ml) chopped parsley |
| In a covered pot, steam the
potatoes over rapidly boiling water until tender, about 10
minutes. In a large, heavy pot over medium-low heat, warm the
oil
and add the chorizo. Cook until
it has rendered some of its fat and looks cooked, about 5
minutes. Add the onion and bell pepper and cook until softened,
about 5 minutes.
Add the garlic and cook until
fragrant, about 3 minutes. Add the tomatoes, white wine and
saffron and cook until the tomatoes have melted into the sauce,
which should have lost its alcohol smell. Add the potatoes. The
texture should be loose and slightly soupy, but not broth-like.
Taste and season with salt. (The
recipe can be prepared to this point up to 2 hours in advance;
or even further if tightly covered and refrigerated.)
When almost ready to serve, warm
the base over medium heat. Add the monkfish and cook just until
it changes colour, about 3 minutes. Add the clams, raise the
heat to high, cover tightly and cook until all the clams have
opened, about 5 minutes. Sprinkle with parsley and serve
immediately.
|
