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Monkfish stew with clams

  • 1h
    • Preparation 45 min
    • Cooking 15 min
Recipe for One Pot Pressure Cooker Perfect / Perfect Premium

Ingredients

4 People
  • 600 g Monkfish loin
  • 24 Clams (large)
  • 4 Potatoes
  • 1 Onion
  • 2 Garlic
  • 2 sprigs Parsley
  • 100 g Wheat flour
  • 200 ml White wine
  • 1 l Fish stock
  • 15 ml Olive oil
  • Salt

Preparation

Step 1
Soak the clams in salt water for 20 minutes to remove the sand.
Clams (large)
Step 2
Peel and wash the potatoes and cut into slices. Peel the onions and the garlic, wash the parsley and chop everything.
Potatoes
Onion
Garlic
sprigs Parsley
Step 3
Cut the monkfish fillets into pieces, add salt and coat in flour. Then gently shake the fillet to remove any excess flour. Briefly fry the fillet in oil in the frying pan on both sides.
g Monkfish loin
g Wheat flour
Salt
Step 4
Fry the garlic in the same oil as the monkfish in a frying pan. Add the onions and fry for an additional 3 minutes.
Step 5
Now put the garlic and the onions in a pressure cooker along with the potatoes, a pinch of salt, the wine and the fish stock, and cook for 15 minutes at cooking level 2.
Step 6
Then add the pieces of monkfish, the chopped parsley and the rinsed and drained clams and cook as normal for an additional 5 minutes.
Step 7
Add more salt if necessary and take the pot off the stove. Leave the pot covered for around 5 minutes before serving.