Monkfish with potato soup
6 servings
40 minutes
Sea devil with potato soup is an exquisite dish of Spanish cuisine that embodies the traditions of the Mediterranean coast. The fish, known for its firm and tender meat, is marinated in white wine with saffron, acquiring subtle spicy notes. The potato soup, infused with the aromas of garlic, onion, and fish broth, transforms into a rich and warming dish. Garnishing with parsley adds freshness and contrasts with the depth of flavor. This dish is perfect for a cozy dinner, revealing the richness of Spanish culinary art and the sophistication of combining simple ingredients.
1
Place the cut fillet of monkfish in a non-metallic bowl. In a mortar, grind saffron with a pinch of salt and one clove of garlic, add wine, and pour this mixture over the fish.
- Monkfish fillet: 1 kg
- Saffron: pinch
- Garlic: 2 cloves
- Dry white wine: 5 tablespoon
2
Then add a few tablespoons of oil, lemon juice, and 5 tablespoons of water. Mix everything well and place it in the refrigerator to marinate for 3-4 hours, occasionally taking it out and stirring.
- Olive oil: 6 tablespoons
- Lemon: 0.5 piece
- Salt: to taste
- Olive oil: 6 tablespoons
3
Heat the remaining oil in a pot, add finely chopped onion and the second clove of garlic. Sauté on low heat, stirring occasionally, for 10 minutes until a light brown color forms.
- Onion: 1 head
- Garlic: 2 cloves
4
Now add thick slices of potatoes and fry for another 5 minutes, then pour in the broth. If the broth is not enough to fully cover all the ingredients, add a little water. Season to taste with salt and cook on high heat for 20 minutes.
- Potato: 500 g
- Fish stock: 450 ml
- Salt: to taste
- Fish stock: 450 ml
5
Now add the pieces of seafood along with the marinade, mix, and cook for another 10 minutes. Taste the broth and season more if needed. Serve immediately when ready, sprinkled with parsley.
- Monkfish fillet: 1 kg
- Chopped parsley: 1 tablespoon
- Salt: to taste
