Name: Spanish Braised Monkfish
Yield: 4
Ingredients: 2 tbsp. olive oil -; 1 onion -; 2 red bell peppers -; 1 1/2 tsp. salt -; 3 cloves garlic -; c. dry sherry -; 1 c. bottled clam juice -; 1/4 c. blanched slivered almonds -; 1/2 tsp. fresh-ground black pepper -; 2 lb. monkfish -; 2 tbsp. chopped fresh parsley -

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Ingredients for - Spanish Braised Monkfish

1. 2 tbsp. olive oil -

2. 1 onion -

3. 2 red bell peppers -

4. 1 1/2 tsp. salt -

5. 3 cloves garlic -

6. c. dry sherry -

7. 1 c. bottled clam juice -

8. 1/4 c. blanched slivered almonds -

9. 1/2 tsp. fresh-ground black pepper -

10. 2 lb. monkfish -

11. 2 tbsp. chopped fresh parsley -

How to cook deliciously - Spanish Braised Monkfish

1. Stage

In a large deep frying pan, heat the oil over moderate heat. Add the onion, bell peppers, and salt and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and sherry; simmer for 1 minute. Add the clam juice and bring to a simmer. Reduce the heat and simmer, covered, for 10 minutes.

2. Stage

Transfer the contents of the frying pan to a blender or food processor and puree. Add the almonds and the black pepper. Pulse until the nuts are chopped very fine. Return the sauce to the pan.

3. Stage

Bring the sauce just to a simmer and add the fish to the pan. Simmer, covered, until just done, 10 to 12 minutes. Slice the fish on the diagonal and serve with the parsley sprinkled over the top.

4. Stage

Fish Alternatives: Though monkfish is quite firm, a relatively firm, thick white fish, such as haddock, cod or halibut, would also be delicious braised in this flavorful sauce.

5. Stage

Wine Recommendation: A fresh, fruity but not-too-sweet rosé will complement the Mediterranean flavors here. Look for a rosé from Rioja to carry out the Spanish theme, or try one from southern France.