Monkfish a la Marinière

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    39mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    758
based on 13 ratings

A delicious Spanish dish of Monkfish, clams and prawns in a sauce flavoured with tomatoes, wine, almonds and saffron. Serve with vegetables, rice or crusty bread. You could try using cockles or mussels instead of clams.

recipe updated Jan 5, 2021

Ingredients

  • Onion icon
    Onion
    150 g (about 1)
  • Red bell pepper icon
    Red bell pepper
    150 g (about 1)
  • Fresh parsley icon
    Fresh parsley
    2 sprigs
  • Monkfish tail icon
    Monkfish tail
    600 g (about 11)
  • Olive oil icon
    Olive oil
    2 tablespoons (about 30 ml)
  • Garlic clove icon
    Garlic clove
    1 (about 6 g)
  • Canned tomatoes icon
    Canned tomatoes
    400 g (about 1)
  • Ground almonds icon
    Ground almonds
    1 teaspoon (about 3 g)
  • Saffron threads icon
    Saffron threads
    1 pinch
  • White wine icon
    White wine
    50 g (about 3 ⅜ tablespoons)
  • Fish stock icon
    Fish stock
    200 g (about ¾ cup)
  • Clams icon
    Clams
    300 g (about 20)
  • Shrimps icon
    Shrimps
    8 (about 72 g)
  • Jumbo shrimp icon
    Jumbo shrimp
    8 (about 200 g)

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl

Step preview

  1. Fit thin slicing disc (4) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add olive oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 140°C, speed 3
  8. Turn direct prep attachment to position 1
  9. Slice onion and red bell pepper into the kCook bowl with direct prep attachment
  10. Turn direct prep attachment to position 2
  11. Add garlic clove to the kCook bowl
  12. Cook with filler cap removed - 2 min, 140°C, speed 3
  13. Then add canned tomatoes, fresh parsley, ground almonds and saffron threads to the kCook bowl
  14. Season
  15. Cook with filler cap removed - 5 min, 120°C, speed 3
  16. Then add white wine to the kCook bowl
  17. Cook with filler cap removed - 5 min, 98°C, speed 1
  18. Then add monkfish tail, fish stock and clams to the kCook bowl
  19. Cook with filler cap removed - 10 min, 98°C, speed 1
  20. Then add shrimps and jumbo shrimp to the kCook bowl
  21. Cook with filler cap removed - 10 min, 98°C, speed 1
  22. Serve
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