Ingredients

• 150g Onion
• 150g Red Bell Pepper
• 2 sprigs Fresh Parsley
• 600g Monkfish Tail
• 2 tablespoons Olive Oil
• 1 Garlic Clove
• 400g Canned Tomatoes
• 1 teaspoon Ground Almonds
• 1 pinch Saffron Threads
• 50g White Wine
• 200g Fish Stock
• 300g Clams
• 8 Shrimps
• 8 Jumbo Shrimp

Tools

• kCook Multi
• Kcook bowl

Method

1. Fit thin slicing disc (4) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add olive oil to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 140°C, speed 3
8. Turn direct prep attachment to position 1
9. Slice onion and red bell pepper into the kCook bowl with direct prep attachment
10. Turn direct prep attachment to position 2
11. Add garlic clove to the kCook bowl
12. Cook with filler cap removed - 2 min, 140°C, speed 3
13. Then add canned tomatoes, fresh parsley, ground almonds and saffron threads to the kCook bowl
14. Season
15. Cook with filler cap removed - 5 min, 120°C, speed 3
16. Then add white wine to the kCook bowl
17. Cook with filler cap removed - 5 min, 98°C, speed 1
18. Then add monkfish tail, fish stock and clams to the kCook bowl
19. Cook with filler cap removed - 10 min, 98°C, speed 1
20. Then add shrimps and jumbo shrimp to the kCook bowl
21. Cook with filler cap removed - 10 min, 98°C, speed 1
22. Serve

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