- 1 medium Monk fish
- 225 g clams
- 250 g prawns
- 3 tomatoes
- 1 green pepper
- 1 small onion
- 2 Garlic Cloves
- Pimentón Picante (paprika)
- 1/2 Glass white wine
- fresh Mint
- fideuá noodles
- Olive Oil
1. Clean and debone fish, cut into small pieces and place to one side. Peel your raw prawns and set aside with your fish.
2. Dice your garlic, onion, pepper and tomatoes, and fry in a large casserole on a low heat with a splash of olive oil, also known as making a refrito.
3. Once your vegetables have softened and your onions are translucent, blend together with a hand blender. Now pour in your white wine, mint and paprika.
4. Boil your soaked clams in a smaller separate pan, this will avoid them releasing any sand into your soup.
5. In your main casserole dish, add your fish and cover with water, add a handful of pasta per person and leave to stew. Stir and check regularly. If you see the water is reducing too quickly, just keep topping it up.
6. When your pasta is almost ready, add your cooked clams and prawns and cook for 2 minutes allowing everything to stew together.
7. Your soup is now ready to serve. Season to taste.