For ➍4 chunks (200 g) monkfish*
60 g flour
½ ts ground cumin
½ ts sweet smoked paprika
sea salt & ground pepper
3 tbs olive oil
1 kg mussels**
2 cloves garlic, crushed
15 cl sherry
4 tbs chopped flat-leaf parsley
400 g tin of butter beans, rinsed & drained
2 tbs butter
tomato bread***
Mix the flour, paprika and cumin in a shallow dish. Season with sea salt and pepper.
Dust fish in the seasoned flour on both sides and shake off excess.
Heat olive oil in pan over a medium high heat. Fry fish on both sides until just cooked. Don't let the flour burn.
Transfer fish to a plate and keep warm while you cook the mussels.
Increase the heat to high and pour in the sherry, garlic, most of the parsley and mussels. Give it a quick stir.
Cover with lid and cook over high heat, shaking the pan until mussels have opened. Discard any unopened mussels. Add the butter and just swirl it all together.
Tip any juices from the fish that was resting into the mussels. Place fish in a shallow dish or soup bowl and spoon the mussels, beans and juices over the fish. Season with freshly ground pepper and garnish with a a bit of extra parsley.
Serve with a slice of (sourdough) bread, Catalan tomato bread for instance.
**Use clams instead.
***Optional.
