Photo: Gregor Moser
Monkfish and clams with roasted almonds, rosemary and aïoli
23 ingredients
1 hr + 1 hr
Serves 4
openrecipes
Garlicky aioli is the perfect accompaniment to this saffron-flavoured fish stew, which is thickened with roasted almonds.
Estimated Nutrition (whole recipe, rough)
660
Calories
55g
Protein
34g
Fat
31g
Carbs
Counts 16 of 19 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
| Water | not in our table | 0 |
| Monkfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 free-range egg yolks
- 3 garlic
- about 200ml/7floz groundnut oil
- salt and freshly ground white pepper
- squeeze fresh lemon juice
- 15 saffron
- 125ml/4fl oz boiling water
- 225g/8oz monkfish
- 225g/8oz salmon
- 1 red onion
- 2 tbsp olive oil
- 2 garlic
- 1 small fennel
- 1 dried chilli
- 2 rosemary
- 1 bay leaf
- 1 tbsp sherry vinegar
- 125ml/4fl oz dry white wine
- 400g/14oz can chopped tomatoes
- 24 clams
- 85g/3oz flaked almonds
- 1 ciabatta
- 2 fat garlic
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes