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Serves : 6

How to Make It

Step 1    

Brush both sides of the bread with a little olive oil and toast until golden. Lightly rub each crouton with the garlic clove.

Step 2    

Heat the 1/4 cup of olive oil in a large nonreactive skillet. Sprinkle the monkfish with pepper, add it to the pan in an even layer and cook over moderately high heat until browned on 1 side. Turn the monkfish and add the clams, leeks, thyme, saffron, crushed red pepper and wine. Cover the skillet and cook until the clams open, about 8 minutes.

Step 3    

Remove from the heat and add the Aioli. Gently shake the skillet and stir the sauce with a wooden spoon until it thickens and coats the fish and clams. Stir in the lemon juice and season with salt.

Step 4    

Serve in warm shallow bowls, sprinkled with the parsley. Pass the garlic croutons separately.

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