Preparation

In a saucepan, place a drizzle of extra virgin olive oil.

Add the sliced ​​onion, chopped garlic, bay leaves, on top, the monkfish fillet cut into pieces, season with sea salt and black pepper.

Add a layer of sliced ​​potatoes, peppers, make successive layers until finished with the ingredients.

Add the saffron threads and dissolve in hot water. Drizzle the stew with this seasoning and, finally, the white wine. Cook over low heat, after twenty minutes place the clams on top, cover again and leave for another twenty minutes.

Stir the pan from time to time.

Sprinkle with parsley or cilantro. Serve hot and have a good appetite!

Ingredients

  • 600 g of monkfish fillet
  • 100 g onion
  • 300 g of clams
  • 500 g of sliced ​​potatoes
  • 2 cloves of garlic
  • 2 bay leaf
  • 4 g of saffron threads
  • 30 g of red pepper
  • 10 g of parsley
  • 1 dl of olive oil
  • 1 dl of white wine
  • black pepper
  • Sea salt