Cim i tomba monkfish and potato stew
Total time110 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 110 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 7 more Indicative dietary requirements
View full classification 22 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Monkfish trimmed, in 4 portions 800 g
- Potato peeled 600 g
- Onion 500 g
- Garlic 6 g stew and 3 g paste 9 g
- White wine dry 100 ml
- Fish stock 1000 ml
- Plain flour 20 g
- Extra virgin olive oil 45 g stew and 20 g paste 65 g
- Sweet paprika 1 g
- Hot paprika 1 g
- Parsley 4 g
- Black pepper 0.4 g
- Salt to taste 2 g
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Method
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Pat the monkfish dry, season with some salt and the pepper and dust with flour. Heat 45 g oil in a wide casserole and brown the fish for a minute on each side. Remove; it is not yet cooked through.
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Slice the onion and chop 6 g garlic. Cook in the same casserole over a low heat for 40–50 minutes, stirring, until very tender and lightly golden. Add both the sweet paprika and hot paprika, stir briefly and immediately pour in the white wine. Boil for 2 minutes.
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Break the potatoes into rough 3 cm pieces, add to the pan and pour in the hot fish stock. Adjust the salt and simmer gently for 20–25 minutes until tender.
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Return the monkfish and its juices. Simmer gently for 6–8 minutes, depending on thickness, until the centre reaches 63°C. Pound the remaining 3 g garlic with a pinch of the measured salt and gradually stir in the remaining 20 g oil.
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Remove the casserole from the heat. Mix the garlic paste with two tablespoons of the stew liquid, gently swirl it into the casserole and finish with the parsley. Divide the fish, potatoes and sauce between four plates.
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