Monkfish with Potato Soup

Main Dishes | Spanish cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Monkfish with Potato Soup

Ingredients

Monkfish tail - 2 lbs
Garlic - 2 cloves
Saffron - a pinch
Dry White Wine - 5 tablespoons
Olive Oil - 6 tablespoons
Lemon - ½ piece
Onion - 1 head
Salad Potatoes - 17.6 oz
Fish Oil - 15 fl oz
Chopped Sage Leaves - 1 tablespoon
Salt - to taste

Step by Step guide

Step 1

Place the cut monkfish fillet in a non-metallic bowl. In a mortar, grind the saffron with a pinch of salt and one clove of garlic, add the wine, and pour this mixture over the fish.

Step 2

Then add a few tablespoons of oil, lemon juice, and 5 tablespoons of water. Mix everything well and refrigerate for 3–4 hours to marinate, occasionally taking it out and stirring.

Step 3

Heat the remaining oil in a pot, add the finely chopped onion and the second clove of garlic. Sauté over low heat, stirring occasionally, for 10 minutes until light brown.

Step 4

Now add thick slices of potatoes and sauté for another 5 minutes, then pour in the stock. If there is not enough stock to fully cover all the ingredients, add a little water. Season with salt to taste and cook over high heat for 20 minutes.

Step 5

Now add the pieces of monkfish along with the marinade, stir, and cook for another 10 minutes. Taste the broth and, if necessary, season further. Serve immediately upon readiness, sprinkled with parsley.