Easy

Monkfish marmitako

Name: Monkfish marmitako
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 700 g Monkfish (trimmed, in 3 cm pieces); 800 g Potato (peeled); 100 g Leek; 150 g Spring Onion; 6 g Garlic; 150 g Green pepper; 100 g Red pepper; 180 g Tomato; 15 g Choricero pepper paste; 900 ml Fish stock; 40 g Extra virgin olive oil; 5 g Parsley; 2 g Salt (to taste)

Total time70 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Rating Not yet rated

A warming potato and monkfish stew with peppers, tomato and dried red pepper pulp.

20 minprep

50 mincooking

4servings

1.817 kcalwhole recipe

454 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 70 min Preparation + cooking

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

Pescatarian Main course 1 to 2 hours Home-style

Gluten-free and 8 more Indicative dietary requirements

View full classification 22 tags

Diet

Pescatarian

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

Stewing

Appliances

CasseroleKitchen knife

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Monkfish trimmed, in 3 cm pieces 700 g
Potato peeled 800 g
Leek 100 g
Spring Onion 150 g
Garlic 6 g
Green pepper 150 g
Red pepper 100 g
Tomato 180 g
Choricero pepper paste 15 g
Fish stock 900 ml
Extra virgin olive oil 40 g
Parsley 5 g
Salt to taste 2 g

Shopping list Select and share only what you need

Kitchen essentials

Kitchen tools for this recipe Recommended kitchen tools

Affiliate link

Useful tools selected to help you prepare this recipe.

Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.

Lidded saucepan

A utensil for preparing your recipes. Check the dimensions and compatibility of the linked model.

View on Amazon

Kitchen knives

A utensil for preparing your recipes. Check the dimensions and compatibility of the linked model.

View on Amazon

Prices and availability may change on Amazon. Always check the latest details before buying.

Let’s get cooking

Method

Wash the leek thoroughly and chop with the spring onion, garlic, green pepper and red pepper. Heat the oil in a casserole and soften the vegetables with some salt over a medium-low heat for 12–15 minutes.
Grate the tomato, add it and cook for 5 minutes. Stir in the choricero pepper pulp. Break the potatoes into rough 3 cm pieces and add to the casserole.
Pour in the hot fish stock; it should just cover the potatoes in a suitably sized casserole. Partly cover and simmer gently for 20–25 minutes until the potatoes are tender.
Add the monkfish and simmer gently for 6–8 minutes without vigorous stirring, until the centre reaches 63°C. Taste, adjust the remaining salt and add the chopped parsley. Serve in four bowls.

Choose equipment for your cooking

Compare the capacity and basket layout that suit your cooking.

Best kitchen knives: three 20 cm chef's blades →

Product analyses (2)

Related equipment to compare, not a claim that these exact models were used to make this recipe.

Found an error? Help us keep this recipe clear and reliable.

Suggest a correction →