In a casserole, heat the tomato puree with a pinch of Skaj’s fish and shellfish stock. Add pepper. Chop the marjoram and rosemary, then add them to the sauce. In a separate pan, briefly brown the prawns, clams and muscles in 2 tablespoons of oil and then add a glass of white wine.
Add the fish to the tomato puree after it has cooked for 8 minutes, then continue cooking for one more minute. Heat a small amount of oil in a separate pan and brown the slices of monkfish. Sprinkle them with white wine and add a bit of Skaj’s fish and shellfish stock that was previously diluted in boiling water.
Cook for another 4 minutes, approx.
Serve the slices after adjusting the salt and covering them with the prepared sauce, adding pepper to taste.
for 4 servings:
