Ingredients
- 700 g monkfish in medallions
- 200 g clams
- 1 onion
- 3 garlic cloves
- 1 ripe tomato
- 20 g flour
- 150 g white wine
- 300 g fish stock
- 40 g extra virgin olive oil
- 1 bunch of parsley
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Put the onion, garlic and tomato in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 8 min/120°C/spoon speed.
- Add the flour and saute 2 min/120°C/speed 2.
- Pour in the white wine and the stock and mix 10 sec/speed 4.
- Salt the monkfish medallions and place them in the Varoma dish with the clams.
- Set the Varoma in place and program 18 min/Varoma/speed 1.
- Remove the Varoma and set aside the monkfish and the opened clams.
- Blend the sauce in the mixing bowl 20 sec/speed 5 and add the chopped parsley.
- Pour the sauce over the monkfish, add the clams and serve hot.
Tips
- Monkfish holds up well to cooking without falling apart.
- Leave the clams in salted water so they release the sand.
- Sprinkle with fresh parsley when serving.
Guide: Thermomix without Cookidoo
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