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Rape a la Marinera | Sailor-Style Monkfish
(0)
35 min
Under an hour
Knuspr-Küche
Spanischer Klassiker der Küstenküche: Saftige Seeteufel-Medaillons und zarte Garnelen, sanft pochiert in einer aromatischen Weißwein-Safran-Sauce mit fruchtigen Tomaten und Pimentón de la Vera. In 35 Minuten serviert.
Preparation method
Preparation
Rinse the monkfish fillets with cold water, pat thoroughly dry with paper towels, and cut into bite-sized medallions of about 3–4 cm. Season lightly with sea salt and freshly ground pepper, then coat lightly in wheat flour, gently tapping off any excess.
Finely dice the onion and garlic cloves. Wash the flat-leaf parsley, shake dry, and chop finely. Let the saffron steep in about 2 tablespoons of warm fish stock so that it releases its full aroma and golden colour.
Searing the fish & preparing the sauce
In a wide, deep pan or casserole dish, heat 20 ml of olive oil over medium to high heat. Add the monkfish medallions and prawns and sear hot and briefly on both sides for 1–2 minutes each, until they take on a light colour. Remove immediately and set aside on a plate.
Chef's tip
Monkfish has wonderfully firm, boneless meat with a delicate flavour. To keep it delightfully tender, it should only be gently poached in the sauce for a short time and never overcooked.
Traditionally, this dish is prepared in Spain in a cazuela (clay dish) and served with crusty white bread to mop up every last drop of the aromatic sauce.
Ingredients
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