Pat the monkfish dry with kitchen paper, and place in the hot oil, sear the fish for 3 - 4 minutes on each side, put the cooked fish on a oven proof plate and place it in the still warm oven. Heat a frying pan on medium heat, when hot add the remaining olive oil. Using a pestle and mortar, grind the pine nuts, the saffron and a good pinch of salt, squeeze the cloves of garlic out of their skins and grind with the pine nut mixture until it becomes a paste. When the garlic is done, open up the foil nest and allow to cool. Toast until they turn slightly brown, remove from the heat. While the garlic is roasting, toast the pine nuts in a dry frying pan over a medium heat. Slice the top off the head of garlic, make a nest out of foil, place the garlic in the foil nest, pour a little olive oil over the exposed garlic, fold over the foil to cover and roast in the oven for about 45 minutes. The sauce with this recipe could be served with pretty much any fish, and would also be great with chicken, turkey breast, quail or pheasant.ġ - 2 pounds of monkfish tails, cut into pieces This dish is traditionally from Catalan but can be found served in many other areas of Spain. Source: Recipe and photos by pip & little blue.Monkfish with Roasted Garlic Sauce - Monkfish is called rape, pronounced rah-pay and is a popular fish here in Spain. Serve the stew in bowls, with the monkfish on top and sprinkled with the parsley. Tip: If you poke it and it’s springy, it’s cooked. Add the monkfish and cook for about 10 minutes, basting every couple of minutes, until cooked through. In a frying pan on a medium heat, add the butter and get it bubbling away. Season the monkfish with salt and pepper. Add the onion and sweat for about five minutes, being careful not to brown it, until it is soft and translucent.Īdd the garlic, tomatoes, tomato puree, beans, peppers, smoked paprika, a pinch of salt and a few grinds of black pepper.
In a deep pan over a medium heat, cook the chorizo for a few minutes until it begins to release its oils.
**Substitute with dairy-free spread or a little sunflower oil for a dairy-free option. *If you’re making a gluten-free version, check your chorizo ingredients for gluten. – small handful flat-leaf parsley, chopped
#Spanish monkfish skin#
– 400g monkfish fillets, skin & membrane off, cubed Monkfish with quick chorizo & butterbean stew If you don’t remove it, it gets pretty rubbery and shrinks as you cook the fish so you end up with something that looks like un-rendered fat on bacon…you’ve been warned! Remove it with a sharp knife as you would the skin of a normal fish (the outer skin on a monkfish can actually just be ripped off) and then you’re good to go. Monkfish is a beautifully textured fish and so meaty that it can stand up to proper flavours – move over white wine and parsley, I’m talking chorizo and garlic and smoked paprika (okay, and a teensy bit of parsley).Īt once easy to make and completely dinner party-proof, this is a dish of two halves – cook up the stew beforehand and then just pan-fry the monkfish before serving.Ī quick note on monkfish preparation: It is a slightly weird dinosaur-like fish – one alarmingly ugly and enormous head and then a body with only one bone (a chunky spine with no ribcage at all) so it’s perfect for filleting. That said, once skinned, you still need to remove the pinky membrane or ‘silver skin’ which is a bit like an under-skin.
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