Title: Monkfish with Shrimp, Mussels And Almonds
Categories: Med02
Yield: 4 servings

20 Prince Edward Island
-mussels; bearded, scrubbed
1 1/2 lb Boneless; skinless monkfish
-fillet
Salt; to taste
Freshly-ground black pepper;
-to taste
1/2 c Flour; for dredging
6 tb Extra-virgin olive oil
1 Spanish onion; chopped 1/4"
-dice
4 Garlic cloves; peeled,
-sliced thin
1 ts Saffron threads
2 c Peeled; seeded, chopped
-tomatoes
1/2 c Almonds; finely chopped,
And crushed
1 1/2 c Dry white wine
12 Shrimp - (21 to 25 count);
-peeled, deveined
1/4 c Finely-chopped flat leaf
-parsley

Place mussels into a 4-quart saucepan with 1/4 cup of water. Place over
high heat, cover and cook until all the mussels are opened, about 3 to 4
minutes. Discard any unopened mussels. Remove saucepan from heat, strain
liquid and reserve. Shuck mussels carefully from shells and set aside. Cut
monkfish into 3/4-inch thick medallions, season with salt and pepper and
dredge in flour. Heat oil in a 12- to 14-inch saute pan over medium-high
heat until smoking. Cook monkfish medallions until light golden brown on
both sides (only 3 to 4 at a time), about 5 to 6 minutes, and remove to a
plate. Add onion, garlic, and saffron and cook until soft and light golden
brown, about 8 to 10 minutes. Add tomatoes, crushed almonds, wine and
monkfish pieces and bring to a boil. Season with salt and pepper. Add
shucked mussels and shrimp and simmer until shrimp are cooked, about 5 to 6
minutes. Add parsley and serve immediately. This recipe yields 4 servings.

Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD
NETWORK - (Show # ME-1B13 broadcast 06-10-1998) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

06-23-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.