Monkfish in almond sauce

Cut the monkfish into thin slices, season, flour and fry, not too fried. Once it has passed through the oil, put it in a casserole.

In the remaining oil poach the half onion. And in the blender we beat a garlic, parsley, almonds and half a glass of montilla-moriles wine.

When the onion is poached we add the mixture from the blender, add salt, when it starts to boil we add the clams and shrimps we let it boil and let the clams open, then everything is added to the pan where the monkfish was, we let it boil for 5 minutes and then serve.