Rubbermaid Outlet, Toronto

RAPE, clams, and cockles

Serves 4 Ingredients: 400
g. Monkfish in clean and boneless pieces
200 g. well-washed clams
200 g. Cockle scrubbed
700 g. potatoes, peeled and chopped large right clicked
150 g.
onion 3 cloves garlic 1 tablespoon pepper chorizo \u200b\u200b

100 g. chopped fresh tomato (Boat)
600 g. of fish stock
100 g.
white wine 25 g
olive oil Chopped parsley Salt

PREPARATION

-Pour a little salt to rape, and place it on the tray varoma. Book. -Wash thoroughly
clams and cockles and leave them with cold water and salt, to release all the grit that has, drain, and put them in the varoma. Place the tray with the rape and cover up. Book. Pour into the glass-
onion and garlic, 6 sec., Vel. 5. Down with the spatula which has remained in the vessel walls.
-Add the oil, 8 min., Temp. varoma, vel. 1. Add the pepper-
choricero, 20 sec., temp. varoma, vel. 1.
-Put the butterfly in the blades, and add the potatoes, and wine. 4 min., Temp. varoma, turn left., vel. spoon.
-Add the tomato, 2 min. Varoma temp, turn left., Vel. spoon.
-Add the broth, and salt, 20.min. temp. varoma, turn left., vel. spoon.
"When is 10 min. finally, remove the beaker and place on top of container varoma.
"When time is up, remove the varoma, and see if the potato is done, if not, put a little more time to the same temp. and vel. (Cooking time for potatoes despenderá quality that you have).
-Put the cockles, clams, and monkfish in the container where it will be serve. Remove the throttle and dump the potatoes are cooked, remove and serve with a little chopped parsley.