Best Spanish Monkfish Casserole Recipes

SPANISH MONKFISH CASSEROLE

Spanish Monkfish Casserole image

Make and share this Spanish Monkfish Casserole recipe from Food.com.

Provided by Dancer

Categories Squid

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 squid, cleaned and sliced into pieces
6 clams in shell
12 pieces shrimp
1 lb monkfish, cut into pieces
24 snails
1 green pepper, diced
1 can artichoke heart, rough chopped
3 tomatoes
1 clove garlic, chopped
2 cups rice
4 cups water or 4 cups chicken stock
1 pinch saffron
6 ounces green peas
salt and pepper, to taste
parsley (optional)

Steps:

In large skillet, simmer peppers, garlic, tomatoes, peas, artichoke, and squid.
Add enough water to do the cooking.
Simmer for 8-10 minutes.
Add remaining seafoods and rice.
Pour in water or chicken stock.
Add salt, pepper and saffron.
Stir all ingredients well and simmer for 15 minutes.
A sprinkle of parsley at the end will improve flavor.
Let the hot casserole stand for about 10 minutes before serving.

Nutrition Facts : Calories 829.8, Fat 8.1, SaturatedFat 1.6, Cholesterol 491.7, Sodium 490.1, Carbohydrate 92.1, Fiber 5.2, Sugar 5.6, Protein 90

ONE-PAN SPANISH FISH STEW

One-pan Spanish fish stew image

Use any sustainable white fish or salmon in this easy, flavour-packed stew - perfect with crusty bread

Provided by Barney Desmazery

Categories Dinner

Time 50m

Number Of Ingredients 13

Ingredients

handful flat-leaf parsley leaves, chopped
2 garlic cloves , finely chopped
zest and juice 1 lemon
3 tbsp olive oil , plus extra to serve
1 medium onion , finely sliced
500g floury potato , cut into small chunks, no larger than 2cm cubes
1 tsp paprika
pinch cayenne pepper
400g can chopped tomato
1 fish stock cube
200g raw peeled king prawn
½ a 410g/14oz can chickpeas , rinsed and drained
500g skinless fish fillets, cut into very large chunks

Steps:

In a small bowl, mix the parsley with ½ the garlic and lemon zest, then set aside. Heat 2 tbsp oil in a large sauté pan. Throw in the onion and potatoes, cover the pan, then sweat everything for about 5 mins until the onion has softened. Add the remaining oil, garlic and spices, then cook for 2 mins more.
Pour over the lemon juice and sizzle for a moment. Add the tomatoes, ½ a can of water and crumble in the stock. Season with a little salt, then cover the pan. Simmer everything for 15-20 mins until the potatoes are just cooked.
Stir through the prawns and chickpeas, then nestle the fish chunks into the top of the stew. Reduce the heat and recover the pan, then cook for about 8 mins, stirring very gently once or twice. When the fish is just cooked through, remove from the heat, scatter with the parsley mix, then bring the dish to the table with the bottle of olive oil for drizzling over and some crusty bread, if you want.

Nutrition Facts : Calories 382 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.92 milligram of sodium