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Rape en All i Pebre | Spanish Monkfish Stew
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40 min
Quick
Knuspr-Küche
Traditioneller spanischer Seeteufeltopf nach valencianischer Art: Zarte Stücke vom Seeteufelfilet, kurz in nativem Olivenöl angebraten und anschließend in einer aromatischen Knoblauch-Paprika-Sauce (All i Pebre) mit sämigen Kartoffelscheiben, gerösteten Mandeln und Chili sanft gegart.
Preparation method
Preparation
Rinse the monkfish fillet under cold water, pat dry with paper towels, and cut into approx. 3–4 cm pieces. Season with a little salt and black pepper.
Peel the waxy potatoes and cut into approx. 5 mm thick slices. Peel the garlic cloves and cut into thin slices. Halve the red chilli pepper lengthwise, deseed, and finely chop. Wash the parsley, shake dry, and chop finely.
For the traditional Spanish thickening, toast the blanched almonds in a small pan without oil until golden brown. Then finely grind in a mortar or mini food processor.
Chef's tip
All i Pebre (garlic and pepper/paprika) is a traditional speciality from Valencia. Monkfish is ideal thanks to its firm, lobster-like flesh, as it stays juicy and does not fall apart.
When sautéing paprika, make sure to deglaze immediately with vinegar and broth – paprika burns quickly in hot fat and will otherwise turn bitter.
Ingredients
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