2 rations
1,5 hours
Intermediate
1 monkfish tail
Prawns
Espinaler Natural Clams
2 onions
2 garlic cloves
3 tablespoons of fried tomato
100 ml of Espinaler Aged Wine
4 potatoes
1 l of fish stock
Extra virgin olive oil
Salt and pepper
For the picada:
20 g of Espinaler Truffled Marcona Almonds
1 garlic clove
2 or 3 small toasts
Parsley
1 ladle of fish stock
Mark the prawns in a casserole with a little oil and set them aside.
Chop the onion and sauté it in the same casserole. When it has good color, add the chopped garlic.
Add the fried tomato, stir well and pour in the Espinaler Aged Wine. Let it reduce for a couple of minutes.
Add the cracked potatoes and the fish stock, and let cook.
Meanwhile, prepare the picada by blending the Espinaler Truffled Almonds, the small toasts, the garlic, the parsley and a little stock.
When the potatoes are almost ready, add the picada.
After about 5 minutes, add the seasoned monkfish, the reserved prawns and the Espinaler Clams. Cook a few more minutes and… Enjoy!
