Spanish Monkfish Casserole Recipe

Name: Spanish Monkfish Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 squid, cleaned and sliced into pieces; 6 clams in shell; 12 pieces shrimp; 1 lb monkfish, cut into pieces; 24 snails; 1 green pepper, diced; 1 can artichoke heart, rough chopped; 3 tomatoes; 1 clove garlic, chopped; 2 cups rice; 4 cups water or 4 cups chicken stock; 1 pinch saffron; 6 ounces green peas; salt and pepper, to taste; parsley (optional)

Servings: persons

3 squid, cleaned and sliced into pieces
6 clams in shell
12 pieces shrimp
1 lb monkfish, cut into pieces
24 snails
1 green pepper, diced
1 can artichoke heart, rough chopped
3 tomatoes
1 clove garlic, chopped
2 cups rice
4 cups water or 4 cups chicken stock
1 pinch saffron
6 ounces green peas
salt and pepper, to taste
parsley (optional)

1
In large skillet, simmer peppers, garlic, tomatoes, peas, artichoke, and squid.
2
Add enough water to do the cooking.
3
Simmer for 8-10 minutes.
4
Add remaining seafoods and rice.
5
Pour in water or chicken stock.
6
Add salt, pepper and saffron.
7
Stir all ingredients well and simmer for 15 minutes.
8
A sprinkle of parsley at the end will improve flavor.
9
Let the hot casserole stand for about 10 minutes before serving.

1083

kcal

Calories

Fat

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 squid, cleaned and sliced into pieces, 6 clams in shell, 12 pieces shrimp, 1 lb monkfish, cut into pieces, and more.

Yes, Spanish Monkfish Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Monkfish Casserole

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