Monkfish and Potatoes in Cazuela – Cazuela de Rape y Patatas.
The following is a wonderful recipe for preparing fish in a terracotta clay cazuela. You will need at least a 12 inch cazuela and make sure your cazuela is seasoned before placing it directly on the stove top. The broth in this recipe is delicious, so we recommend that you serve it with a good crusty bread for dipping.
From MEDITERRANEAN CLAY POT COOKING, by Paula Wolfert.
3 tablespoons olive oil
1 slice bread, crusts removed
3 cloves garlic
25 almonds, blanched and skinned
½ cup chopped green pepper
½ cup chopped onion
½ cup chopped tomato
½ cup white wine
Pinch of crushed saffron
½ teaspoon pimentón (paprika)
1 pound potatoes, peeled and cut in chunks
1 teaspoon salt
1 cup fish stock
1 pound boneless monkfish, cut in chunks
1 pound scrubbed clams
Heat the oil in an earthenware cazuela. Fry the bread, garlic and almonds until golden. Skim out. Add the green pepper and onion to the cazuela and cook on medium heat until onion is softened, 10 minutes. Add the tomato and continue frying. Add the potatoes.
Combine the bread, garlic, almonds, wine, saffron and pimentón in a blender (or crush in a mortar). Blend to make a smooth sauce. Pour the sauce over the potatoes. Add salt and fish stock. Cook on a medium heat, stirring occasionally, until potatoes are tender, about 20 minutes. Add more stock or water if necessary to keep the sauce from scorching.
Turn up the heat and add the chunks of monkfish and clams. Cook, stirring occasionally, until fish is cooked and the clam shells open, about 10 minutes. Sprinkle with chopped parsley and serve.