Today we encourage you at Bezzia to prepare a very simple fish recipe and perfect for future celebrations: Saffron monkfish with prawns. A recipe to which you could also add some clams or mussels so that the casserole spreads more.
El saffron monkfish with prawns It is not only a simple recipe, but also a quick one, very fast! It will not take you more than 20 minutes to prepare it, which will allow you to pay attention to other matters during the morning. Are you not starting to like it?
You can make this recipe with monkfish but also with others fish like hake, simply adjusting the times. At Bezzia we find it a great alternative when we have guests. In fact, when we realized that we had to take photos to illustrate the recipe, our guests had already eaten half of it.
- 8 monkfish tenderloins
- 20 prawns, peeled
- 2 tablespoons of extra virgin olive oil
- 2 dientes de ajo chopped
- 1 tablespoon flour
- 1/2 glass of wine
- A few threads of saffron
- 2 glasses of fish broth (you can make one with the monkfish head and the prawn shells)
Step by step
- Heat the oil in a low saucepan and sauté the garlic one moment.
- When it starts to take color, incorporate the flour and cook for a minute while mixing.
- Then add the white wine and let it reduce for a couple of minutes.
- Then pour the broth fish and saffron. Mix and cook for a couple of minutes.
- Then, add the seasoned monkfish fillets with the skin side up and cook for four minutes, stirring the casserole from time to time.
- After four minutes, turn the rapa tenderloins and add the prawns. Cook the whole for 2-3 more minutes, moving the casserole as if you were preparing cod al pil pil.
- Turn off the heat and serve the saffron snuff with hot prawns.