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Rape a la Marinera

Serves 4 to 6 Entree seafood, Fish

Rape a la Marinera

Rape a la Marinera is a staple along the Cantabrian coast, where the sea's bounty finds its way into everyday meals. Passed down through generations, this dish doesn't rely on written recipes but rather on the intuition of the local cooks. Monkfish and clams are the stars here, gathered from the waters that shape the region's culinary identity.

Expect a harmonious blend of flavors where the briny sweetness of the clams complements the monkfish's firm texture. The saffron threads lend a golden hue, while the wine and tomatoes create a fragrant, inviting sauce. Generous portions and straightforward seasoning reflect the heart of Spanish home cooking, where simplicity lets the ingredients shine.

Ingredients

  • 1 kgmonkfish tail — cut into medallions
  • 300 gclams — purged
  • 1onion — finely chopped
  • 3 clovesgarlic — minced
  • 2ripe tomatoes — grated
  • 1 tbspall-purpose flour
  • 150 mldry white wine
  • 300 mlfish stock
  • 1 pinchsaffron threads
  • 3 tbspflat-leaf parsley — chopped
  • 6 tbspextra virgin olive oil
  • to tastefine sea salt

Method

  1. Begin by cleaning the monkfish tail, removing any skin and membranes. Pat it dry with paper towels to ensure it sears properly rather than steaming. Set aside.
  2. Place the clams in a bowl of cold water with a pinch of salt to help them release any sand. Let them soak while you prepare the rest of the ingredients.
  3. Finely chop the onion and garlic. Grate the tomatoes using a box grater, discarding the skins. Set these aside separately.
  4. In a large, wide pan, heat 4 tablespoons of extra virgin olive oil over medium heat. Add the chopped garlic and sauté until it turns golden and fragrant, being careful not to burn it.
  5. Add the chopped onion to the pan and cook slowly, stirring occasionally, until it becomes translucent and soft. This should take about 5-7 minutes. Then, add the grated tomatoes and cook until the mixture thickens and deepens in color, forming a sofrito.
  6. Sprinkle the flour over the sofrito and stir well to incorporate. Cook for another minute to remove the raw flour taste. Pour in the white wine, stirring to deglaze the pan and allow the alcohol to evaporate, leaving a fragrant base.
  7. Add the fish stock and saffron threads to the pan, stirring to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
  8. Gently add the monkfish pieces to the pan, ensuring they are submerged in the sauce. Cook for about 5-7 minutes, shaking the pan occasionally rather than stirring, until the fish turns opaque and just firm.
  9. Drain the clams and add them to the pan. Cover with a lid and cook until the clams open, which should take about 3-5 minutes. Discard any clams that do not open.
  10. Finish by sprinkling the chopped parsley over the dish and drizzling with the remaining olive oil. Serve immediately while the sauce is still glossy and the seafood is tender.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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