Monkfish with stewed vegetables
4 servings
40 minutes
Monkfish with stewed vegetables is a magnificent dish of Spanish cuisine that combines the tenderness of white fish with the richness of a flavorful sauce. This delicacy, popular in Spain's coastal regions, is renowned for its velvety texture and deep flavor. The sautéed monkfish medallions acquire a golden crust and create a harmonious dish when paired with stewed vegetables, complemented by white wine, cream, and tomato paste. The sauce absorbs the aromas of broth and wine, adding sophistication to the dish while fresh parsley refreshes the composition. It is served as a festive treat or an exquisite dinner delight. The elegance of this dish is highlighted by the balance of textures and flavors, making it an unforgettable gastronomic experience.
1
Cut the monkfish fillet into medallions and coat them in flour. Heat half of the vegetable oil in a pan and fry the fish for 7 minutes until the flesh flakes easily. Remove the medallions from the pan with a wide knife and keep warm.
- Monkfish fillet: 800 g
- Wheat flour: 40 g
- Olive oil: 4 tablespoons
2
In another pan, heat the remaining oil. Add the vegetables (fresh, frozen, or canned) to the pan and sauté over medium heat, stirring occasionally, until soft. Remove from heat, let excess fat drain, and keep the vegetables warm.
- Olive oil: 4 tablespoons
- Frozen vegetables: 200 g
3
Pour out most of the remaining oil from the first pan, add the wine, and cook over medium heat until half evaporates. Reduce the heat, add the broth and cream, and cook until thickened, then stir in the tomato paste and let it warm up. Spoon the paste onto individual plates (preheated), then place the fish with vegetables on top and garnish the dish with parsley.
- Dry white wine: 100 ml
- Fish broth: 200 ml
- Cream 10%: 150 ml
- Tomato paste: 2 tablespoons
- Ground black pepper: to taste
- Sea salt: to taste