Name: Monkfish and Clams with a Burned Garlic Sauce
Yield: Serves 4 to 6
Cuisine: Spain
Ingredients: 12 small hard-shell or manila clams, washed in several changes of water, drained, and kept refrigerated; ¼ cup extra virgin olive oil; freshly ground black pepper; 4 to 8 cherry tomatoes, halved; 2 cups rich fish or shellfish stock, heated to boiling; 2 cups diced Yukon Gold potatoes, about 1¼ pounds; Sea salt; 1½ pounds monkfish tails; Pinch of cayenne; 1 tomato, halved, seeded, and rubbed on the coarsest side of a 4- hole grater; 2 tablespoons oloroso (medium-dry) sherry; 12 blanched almonds; One ¾ - inch - thick slice of crustless stale bread; 2 teaspoons chopped flat-leaf parsley; 10 to 12 large garlic cloves, thickly sliced

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

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