Monkfish With Shrimp, Mussels And Almonds

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

20 medium prince edward island mussels -- bearded, scrubbed
1 1/2 pounds boneless -- skinless monkfish fillet
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
1/2 cup flour -- for dredging
6 tablespoons extra-virgin olive oil
1 medium spanish onion -- chopped 1/4 inch dice
4 cloves garlic -- peeled, sliced thin
1 teaspoon saffron threads
2 cups tomatoes peeled -- seeded, chopped
1/2 cup almonds -- finely chopped,
1 1/2 cups dry white wine
12 large shrimp - -- (21 to 25 count),
1/4 cup finely-chopped flat leaf parsley
 

Preparation:

Place mussels into a 4-quart saucepan with 1/4 cup of water. Place over high heat, cover and cook until all the mussels are opened, about 3 to 4 minutes. Discard any unopened mussels. Remove saucepan from heat, strain liquid and reserve. Shuck mussels carefully from shells and set aside. Cut monkfish into 3/4-inch thick medallions, season with salt and pepper and dredge in flour. Heat oil in a 12- to 14-inch sauté pan over medium-high heat until smoking. Cook monkfish medallions until light golden brown on both sides (only 3 to 4 at a time), about 5 to 6 minutes, and remove to a plate. Add onion, garlic, and saffron and cook until soft and light golden brown, about 8 to 10 minutes. Add tomatoes, crushed almonds, wine and monkfish pieces and bring to a boil. Season with salt and pepper. Add shucked mussels and shrimp and simmer until shrimp are cooked, about 5 to 6 minutes. Add parsley and serve immediately. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B13)