Monkfish - Cantabrian style

Monkfish is a fish commonly found on the rocky seabeds of the Cantabrian Sea. It is also known by the names pejesapo or pixín.

In the past, monkfish was often discarded at fish markets along the Cantabrian coast because of its unattractive appearance and oversized head. Over time, however, people discovered its delicate, white, flavorful flesh, which has since made it one of the most prized fish in the cuisine of Cantabria and northern Spain.

Today's recipe is one of the traditional ways monkfish is prepared in Cantabria.

Ingredients:

750 g (1.65 lb) monkfish

150 g (5 oz) shrimp

250 g (9 oz) clams

2 eggs

1 sprig fresh parsley

4 garlic cloves

1 jar of asparagus

1 tablespoon all-purpose flour

Olive oil

Salt

Instructions:

1- Cut the monkfish into fillets or thick slices.

2- Slice the garlic cloves. Using a mortar and pestle, crush the garlic together with the parsley and a pinch of salt until you have a paste.

3- Rub the garlic and parsley mixture over both sides of the monkfish. Let it marinate for 30 minutes.

4- Remove the excess garlic and parsley from the surface of the fish. Lightly coat the monkfish with flour, then dip it into the beaten eggs. Fry in hot olive oil until golden. Remove from the pan and place on paper towels to absorb any excess oil.

5- Traditionally, this dish is prepared in a clay casserole, although a regular saucepan or casserole works just as well. Add a little olive oil over medium-low heat, then stir in the flour. Cook, stirring constantly, until the flour is completely dissolved. Pour in the liquid from the jar of asparagus and stir until the sauce is smooth and well combined.

6- Add the monkfish, shrimp, and clams to the casserole. (The clams should have been soaked in salted water for a few hours beforehand to remove any sand.) Gently shake the casserole from time to time while cooking. Simmer for about 10 minutes, or until the sauce has thickened and the clams have opened.

7- Add the asparagus cut into bite-sized pieces, add the hard-boiled eggs cut in half , and the dish is ready to serve!

Receta en Castellano

You can also watch the recipe at my Youtube Channel:

Here you have my  favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html

Cantabria

Por Miguillen - Trabajo propio, CC BY-SA 2.5, Enlace