Monkfish in Tomato and Pea Sauce

Main Dishes | Spanish cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Monkfish in Tomato and Pea Sauce

Ingredients

Monkfish tail - 3 lbs
Wheat Flour - 1.4 oz
Cotton Oil - 8 fl oz
Onion - 1 head
Tomatoes - 2 pieces
Garlic - 2 cloves
Canned Mushroom Soup - 3.5 oz
Saffron - a pinch
Chopped Sage Leaves - 1 tablespoon
Ocean salt - a pinch

Step by Step guide

Step 1

Heat the corn oil in a skillet. Set aside 1 tablespoon of flour, and pour the rest onto a shallow plate. Dredge the fillet in the flour and fry in the skillet for 5 minutes. Remove the fish with a wide knife and set aside.

Step 2

Pour 4 tablespoons of oil from the skillet into a pot and heat again. Finely chop the onion and add it to the pot. Cook over low heat, stirring occasionally, for 8 minutes until the onion is golden.

Step 3

Then add the tomatoes (after removing the seeds and finely chopping the flesh) to the pot, and cook for another 10 minutes. Add the remaining flour and cook, stirring constantly, for 2 minutes. Gradually add 450 ml of water in small portions.

Step 4

Crush the garlic, saffron, and a pinch of salt in a mortar, add a couple of tablespoons of the future sauce, and then pour everything into the main mixture. Season with salt to taste and simmer without boiling for 10 minutes. Add the fillet. If the sauce does not fully cover the fillet, add a little water.