Delicious fish dish for a special summer lunch. Prepare it in your next summer lunch and your guest will be so happy!
Make the fish stock by putting the fish bones, prawn heads, 1/2 onion, carrot and leed in a saucepan. Cover with cold water and bring to boil. Reduce heat and let it simmer 30 minutes.
Sieve and reserve stock for later.
Dry the monkfish tails with a kitchen tissue. If they don't fit into the pan, you can cut it in half. Flour the fish and reserve.
Heat a little bit of oil in a pan, add the floured fish and let them get golden all around. Remove from the pan and reserve.
Reduce the heat. Add more oil to the pan and sauté sliced onion and garlic, about 5 minutes. Add clams, prawns and white wine. Let it boil a couple of minutes until alcohol evaporates.
Add monkfish, green peas and fish stock and let it cook for 15-20 minutes, until the sauce has thickened a bit and the fish is cook throw.
Sprinkle with some chopped parsley before to serve.