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30 minutes - Region
Catalonia - Main product
Spanish fish
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Recipe
Monkfish stew with shrimp and ñora peppers
(Suquet de rape con langostinos y ñoras)
Difficulty: Medium
Monkfish stew with shrimp and ñora peppers. Photo by: Toya Legido/©ICEX.
Wine Match
Federico Oldenburg/©ICEX
A dry, sparkling wine, such as a Cava Brut Nature, is a good match for this Catalonian fish dish.
4 slices monkfish, 200 g each
8 shrimps
250 gr mussels
250 gr clams
200 ml fish stock
For the sauce:2 dried ñora peppers
50 gr bread
1 onion, chopped
2 cloves garlic
1 red pepper
25 gr almonds
25 gr hazelnuts
200 ml oil
200 ml white wine
200 ml red wine
1 tbsp pimentón
salt
4 slices monkfish, 200 g each
8 shrimps
8.875 oz mussels
8.875 oz clams
7 fl. oz fish stock
For the sauce:2 dried ñora peppers
1.75 oz bread
1 onion, chopped
2 cloves garlic
1 red pepper
0.875 oz almonds
0.875 oz hazelnuts
7 fl. oz oil
7 fl. oz white wine
7 fl. oz red wine
1 tbsp pimentón
salt
4 slices monkfish, 200 g each
8 shrimps
1.125 cup mussels
1.125 cup clams
0.875 cup fish stock
For the sauce:2 dried ñora peppers
0.25 cup bread
1 onion, chopped
2 cloves garlic
1 red pepper
25 gr almonds
25 gr hazelnuts
0.875 cup oil
0.875 cup white wine
0.875 cup red wine
1 tbsp pimentón
salt
Fry in oil the garlic, onion, red pepper, bread and finely chopped almonds and hazelnuts. Then add the white and red wine and the pimentón. Reduce, then remove from the heat and blend. Transfer to another pot and add the fish stock, shrimp, raw monkfish, clams and mussels. Bring to the boil and, when cooked, add the ñora peppers. Cook briefly and serve.
Serve in the cooking pot.
Energy (kcal): 452
Energy (kJ): 1,891
Protein (g): 44.2
Fat (g): 16.3
Carbohydrates (g): 15.1
Iron (mg): 7.1
Magnesium (mg): 114.2
Vitamin E (mg): 3.3
