Monkfish with razor clams and peas

Monkfish with razor clams and peas - Justa Nobre

Ingredients (serves 6)

1½ kg boned monkfish, cut into bite-sized pieces

1 kg razor clams

1 kg peas

100 g cured ham

500 g cherry tomatoes

2 dl olive oil

1 onion, chopped

2 garlic cloves

1 bay leaf

1 chilli

1½ l fish broth

1 bunch coriander, chopped

1 cup white wine

Preparation

Cut the cured ham into cubes and steep in water for 1 hour to remove the salt.

After this time, drain the cubes and fry them in olive oil in the cataplana. Once the ham is fried, add the chopped onion, garlic and bay leaf. Add the tomatoes cut into quarters, the monkfish and the peas. Season with salt, pepper and chilli.

Add the remaining ingredients except the clams and coriander. Close the cataplana and allow to sweat.

If necessary, add a cup of white wine and a cup of fish stock.

Shake the cataplana from time to time. At the end, add the open clams with the shells removed, and the coriander. Close the cataplana again and simmer a little longer to develop the flavour.