Monkfish Vongole and Borlotti

Michele Blasi

Michele Blasi

10th July 2015

Monkfish Vongole and Borlotti

Monkfish Vongole and Borlotti - serves 4


  • 4 fillets Monfish (600+g)
  • 500g clams palourde
  • 1 bunch basil chopped
  • 1 clove garlic
  • 100g white onion diced
  • 300g barba di frate
  • 60g baby plum tomatoes quartered
  • 100ml extra virgin olive oil
  • 4 stem parsley leaves chopped
  • 60ml white wine
  • 100g borlotti dried beans
  • 1 large leek


Soak beans overnight. Cook gently in water and bouquet garni

until soft (1-1.5 hours)

1. Cut off green end of leek. Cut leek lengthways. Wash thoroughly.

Cut off root end. Blanch in boiling water for 2 mins

Cool in iced water and pat dry. Separate single leaves on board

2. Season monkfish with salt and pepper Tightly wrap leek leaves

around monkfish

3. Put on oven tray with olive oil and bake 9-10 mins in pre-heated

oven at 200C

Barba di Frate or Monks beard (You can use samphire instead)

1. Blanch in salted water for 2 mins. Season to taste

Borlotti and Clam Sauce

1. Drain borlotti beans and keep a little of the liquid

2. In a saucepan crush 1/3 borlotti with a fork, add some of the liquid

to give it a rough creamy texture. Add to the rest of the borlotti

3. In another saucepan, put 2 tbsp olive oil, 1 clove crushed garlic

and when golden add plum tomatoes, and let it sweat until soft

4. Add clams, parsley and white wine

5. Cover until all clams are open (2-3 mins)

6. Add clams to the borlotti, and warm through.

To Serve

Serve borlotti and clam sauce in shallow bowls. Add fillets of

monkfish (cut into 3 pieces). Garnish with Barba di Frate, basil

and drizzle with olive oil