Monkfish and Clams with a Burned Garlic Sauce

Here is a great fish dish from the Catalan repertoire in which garlic is slowly simmered in olive oil in a heavy-bottomed pan until “burned” to a rich brown color. Marvelously succulent, dense, and meaty, monkfish benefits greatly from this garlic-infused sauce bursting with the flavors of toasted almonds, tomatoes, clams, and an exciting floral touch of oloroso sherry

Chef Josep Lladonosa i Giro, one of the great living experts on Catalan cooking, told me that the finished sauce mu