Recipe: Monkfish and Clams with Chorizo

Every Thursday on the Good Food Blog we share a recipe from our archives.

Russ Parsons is food columnist for the LA Times and author of How to Read a French Fry . He first shared this recipe for Monkfish and Clams with Chorizo on November 11, 2006.

Keep reading for the full recipe…

Monkfish and Clams with Chorizo

Total time: 1 1/2 hours

Servings: 6

Note: The best sausage to use for this is the semi-cured Spanish chorizo available locally as chistora, though any other Spanish chorizo will suffice. Mexican chorizo is not a substitute.

1/2 pound small potatoes, cut in bite-size pieces

2 tablespoons olive oil

1/4 pound Spanish chorizo, chopped

1 onion, minced

1 red bell pepper, minced

4 cloves garlic, minced

3 plum tomatoes, blanched, peeled, seeded and chopped

1 cup dry white wine

Pinch of saffron

Salt

1 1/2 pounds monkfish, cut in 1-inch chunks

1 pound small clams

1/4 cup chopped parsley

1. In a covered pot, steam the potatoes over rapidly boiling water until tender, about 10 minutes.

2. In a large, heavy pot over medium-low heat, warm the oil and add the chorizo. Cook until it has rendered some of its fat and looks cooked, about 5 minutes. Add the onion and bell pepper and cook until softened, about 5minutes. Add the garlic and cook until fragrant, about 3 minutes. Add the tomatoes, white wine and saffron and cook until the tomatoes have melted into the sauce, which should have lost its alcohol smell. Add the potatoes. The texture should be loose and slightly soupy, but not broth-like. Taste and season with salt. (The recipe can be prepared to this point up to 2 hours in advance; or even further if tightly covered and refrigerated.)

3. When almost ready to serve, warm the base over medium heat. Add the monkfish and cook just until it changes color, about 3 minutes. Add the clams, raise the heat to high, cover tightly and cook until all of the clams have opened, about 5 minutes. Sprinkle with parsley and serve immediately.