Recipes / Main dishes / Monkfish and king prawns with potatoes
Lunch
Dinner
High protein
One-dish meal
Quick
Monkfish and king prawns with potatoes
A seafood stew of monkfish and king prawns with potatoes cooked in fish stock and a picada of toasted bread and almonds.
- Cooking
- 35 min
- Prep
- 15 min
- Difficulty
- Easy
Per serving
520 kcal
Protein · 32 %
41 g
Fat · 31 %
18 g
Carbs · 37 %
48 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 3 servings
- 400 g monkfish steaks
- 200 g peeled king prawns
- 1 large onion
- 4 medium potatoes, sliced
- 2 garlic cloves
- 2 small ripe tomatoes
- fish stock, to cover
- 1 slice of toasted bread
- 8 toasted almonds
- extra virgin olive oil
- salt and pepper
- To finish
- fresh parsley
Step by step
- Chop the onion, garlic and tomato and cook them gently in olive oil over a medium-low heat for about 10 minutes.
- Add the potato slices, cover with the fish stock and simmer for 10 minutes.
- Season the monkfish, add it and cook for another 10 minutes.
- Blitz the toasted bread with the almonds to make the picada.
- Add the king prawns and the picada and cook for 2 minutes.
- Serve with chopped fresh parsley on top.