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🍽️ Monkfish and Prawn Pan with Spicy Tomato Sauce

425 kcal · 30 min · 4 servings

Ingredients

• 500 g Mussel (e.g. Blue and Venus mussels)
• 350 g Tiger shrimp
• 400 g Monkfish fillet
• 1 red chili pepper
• 1 large onion
• 2 garlic cloves
• 4 tbsp olive oil
• 600 g strained tomatoes (can)
• 1 sachet saffron (0.1 g)
• 30 g ground almond kernels
• 200 ml fish stock
• salt
• pepper (from the mill)
• 1 tsp honey
• 1 tsp lemon juice
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Thoroughly wash the mussels under running water. Scrub them if necessary and remove the beard. Discard any mussels that are already open, as they may no longer be fresh.
2. 2. Wash the prawns and the monkfish. Then pat them dry with a kitchen towel.
3. 3. Cut the monkfish into bite-sized pieces.
4. 4. Peel the prawns and remove the vein.
5. 5. Wash the chili pepper, remove the stems, and chop it finely.
6. 6. Peel the onions and the garlic. Dice both into fine cubes.
7. 7. Heat 2 tablespoons of oil in a large pan.
8. 8. Sauté the onions, garlic, and chili in the hot oil.
9. 9. Add the tomatoes, saffron, almonds, and fish stock (fond) to the pan.
10. 10. Season the sauce with salt and pepper.
11. 11. Bring the sauce to a boil once.
12. 12. Heat the remaining oil in a second pan.
13. 13. Sear the prawns and the fish in the second pan briefly on all sides.
14. 14. Season the fish and prawns with salt and pepper.
15. 15. Drizzle some lemon juice over the fish and prawns.
16. 16. Place the mussels into the tomato sauce.
17. 17. Let the mussels cook in the sauce for 5 to 6 minutes until they open.
18. 18. Finally, adjust the seasoning of the sauce with salt, pepper, honey, and lemon juice.
19. 19. Sprinkle the dish with freshly chopped parsley.
20. 20. Serve the pan on plates. Serve with a piece of fresh ciabatta bread.

Nutrition per serving

• kcal: 425
• Protein: 51 g · Fett/Fat: 19 g · Carbs: 11 g