Spanish cuisine · Fish & Seafood

Monkfish in Mariner's Sauce

Monkfish medallions in white wine broth with mussels, bound by a picada of toasted almonds and garlic.

Ingredients · for 4 servings

• 800 g monkfish fillet
• 500 g mussels
• 80 g almonds (blanched)
• 5 garlic cloves
• 2 onions
• 250 ml white wine
• 300 ml fish stock
• 2 tomatoes
• 1 slice white bread
• 1/2 bunch flat-leaf parsley
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Scrub the mussels thoroughly under cold water, remove the beards and discard any open ones; cut the monkfish into 3 cm thick medallions, salt and pepper them.
2. Toast the almonds, the bread slice and two garlic cloves in 2 tbsp olive oil for 3–4 min. until golden brown and pound them in a mortar with the parsley and 3 tbsp fish stock into a fine picada.
3. In the remaining oil, sweat the finely diced onions and chopped garlic for 10 min. until soft, add the peeled, diced tomatoes and reduce for 5 min.
4. Deglaze with the white wine, boil down briskly for 2 min., pour in the fish stock and bring to a boil.
5. Add the monkfish medallions, let them poach gently for 4 min., then add the mussels and cook covered for 4–5 min. until all shells have opened.
6. Stir in the picada, let the sauce thicken for 2 min., adjust the seasoning and serve immediately in deep bowls with bread.