Not the kind of fish you want to meet when swimming in the sea, but definitely one you want to meet when shopping at the fishmonger. Make sure you bring some money because monkfish tends to be expensive. Great meat, delicate yet distinctive taste and not difficult to prepare as long as you’re not in a hurry.
The sauce has to be made a day in advance. It needs time to cook and time to integrate.
You will need to remove the skin of the monkfish. There seem to be several layers of skin and one is (when cooked) really rubbery and inedible. So take you knife, start at the tail end and move forwards, thus removing the membrane. You will find useful videos on the Internet. Unfortunately these videos suggest removing the main bone of the fish, which is a mistake for three reasons. You lose taste and meat plus you lose a natural indicator of the cuisson of the fish.
Monkfish is an essential ingredient of Zarzuela because of its texture and taste. In this recipe we combine the obvious: monkfish and tomato. We add a bouquet garni consisting of rosemary, thyme and bay leaf. The black olives give the required twist to the sauce and the dish as a whole.
Wine Pairing
We suggest a glass of Chardonnay to accompany the monkfish, provided the wine is not too woody; a light touch of oak will be best. Soave could also be a good combination.
What You Need
- one Shallot
- one Garlic Glove
- Olive Oil
- two Tomatoes
- Pitted Black Olives
- Bay Leaf
- Thyme
- Rosemary
- Monkfish (200 gram per person, bone included)
- Black Pepper
What You Do
- Start by making the sauce
- Gently fry the chopped shallot in a splash of olive oil
- After a few minutes add the chopped garlic
- Add the chopped tomatoes and the pitted black olives (depending on their taste we suggest between 10 and 15)
- Add the bouquet garni and allow to cook on low heat for a number of hours
- Make sure to check on a regular basis
- When ready, remove the bouquet garni and transfer the sauce to a blender
- Pass the mixture through a sieve. The sauce should be as smooth as possible
- Transfer to the refrigerator and use the next day.
- Clean the fish
- Use a heavy iron skillet to fry the monkfish in olive oil
- When nicely coloured, reduce the heat and start adding the sauce
- Since the sauce is cold, you need to do it spoon by spoon
- Coat the fish with warm sauce, again, and again
- Use your knife to try separating the meat from the bone. When this is possible without applying too much pressure, the fish is nearly perfect
- Remove the bone, turn the fish on the side that was connected to the bone and cook for one or two minutes
- Taste the sauce; maybe you want to add some fresh black pepper.
- Serve on a warm plate with some crusted bread.
Cook and Drink 