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Salteado Pez Sapo - Sauteed monkfish with chorizo and cockles

Salteado Pez Sapo - Sauteed monkfish with chorizo and cockles

Executive Chef Javier Feijoo

Costa del Sol, www.costadelsolrestaurant.net, Hartford, CT

Ingredients:

  • 2 lbs monkfish filets, cut in ¼ inch thick slices
  • 1 lbs cockles scrubbed and purged or 4 small clams per person
  • 2 large peeled potatoes, sliced ¼ inch thick
  • 6oz Spanish chorizo, sliced 1/8 inch thick
  • ¾ cup onion, minced
  • Flour for dredging the fish
  • 2 tablespoons olive oil
  • ¼ cup dry white wine
  • 2 cups combination fish stock and clam juice
  • 1 pinch of saffron
  • Salt and fresh ground pepper to taste
  • 1 Tbsp corn starch (optional)
  • Finely chopped parsley for garnish

Method:

In a small pot of boiling water, parboil the sliced potatoes for approximately 5 minutes until still firm. Drain and put them aside. Clean the monkfish with a sharp knife by cutting away the grayish membrane that covers the fish and cut into ¼ inch thick slices. Depending on the thickness of the filets, you may want to butterfly or split open the fish to make a larger piece - the final result should be uniform ¼ inch thick slices.

Scrub the cockles and soak them in water with a bit of sea salt. This is called "purging" and helps them spit out any sand. Refrigerate until ready to use.

Heat a large skillet on medium high. Sprinkle the fish with salt and fresh ground pepper and dredge in flour shaking off the excess.

Add the olive oil to the pan and heat until the oil is almost smoking. Carefully throw in the minced onion and saute for a minute, stirring often. When the onion is translucent, place the fish in the pan in a single layer and top with the slices of chorizo. Shake the pan so that the fish doesn't stick.

After a minute, turn over the fish and brown the other side slightly. Cook another minute and add the white wine to deglaze the pan. Then add the fish stock, clam juice, saffron, par cooked potatoes and the cockles.

Shake the pan to make sure everything is covered in liquid. Cook for approximately 7 minutes or until the clams open up, the potatoes are tender and the liquid has reduced to half. Sometimes shellfish hold liquid until they open. If you prefer a slightly thicker sauce, dilute a little corn starch in water and stir in. Finish by sprinkling with parsley.