Monkfish Stew

Clean the clams, removing the grit.

We put the broth to heat. Toast the whole wheat bread, and in the casserole where we are going to make the caldero, pour the oil and fry the garlic.

In a mortar we crush the toasted bread with the garlic and parsley.

In the same casserole we mark the monkfish tails/loins. Remove and set aside.

Put the potatoes cut into pieces in the oil, add salt and sauté them.

When they are half soft, add the paprika and the fish stock, cover and let the potato cook.

Once the potatoes are cooked, add the marked monkfish, the majado and the clams, add salt and cook for 5 more minutes.

Serve and sprinkle some chopped parsley on top. Enjoy!