Monkfish

large monkfish tails or 2.2 lbs rosada fillets (about 1 kg) • onion • garlic cloves • Fresh or frozen cilantro, • all-purpose flour or cornstarch • dry white wine (about 120 ml) • water (about 500 ml) and 1 vegetable bouillon cube • large shrimp or peeled jumbo shrimp (about 100 grams) • dried chili pepper (optional) • Olive oil and salt

monkfish tails • large shrimp • clams • chopped garlic and parsley • white wine (about 240 ml) • water (about 480 ml) • Flour • Salt and pepper • Olive oil

red bell pepper • white wine (60 ml) • tomato (preferably Raf), grated if possible • garlic clove • Salt • Italian green pepper • sweet onion • refined olive oil (50 ml) • whole almonds (with skin) • hazelnuts • Saffron threads (about 90 mg) • bread, or 4 if small •

monkfish (about 1 1/2 pounds or 700 grams), thawed if frozen • large shrimp tails, thawed if frozen • cooked Pacific clams, thawed if frozen • garlic cloves • blanched almonds • bread • saffron threads • onion • tomatoes • potatoes • sweet paprika • fish stock (1 liter) •

green bell peppers • monkfish • jumbo shrimp • small zucchini • small sweet onion (such as Vidalia) • hard-boiled egg • dry white wine (150 ml) • ladles tomato sauce (homemade is best)

–2 1/4 lbs monkfish tail (800–1000 grams) • shrimp (400 grams) • Clams • medium onion • diced red bell pepper (about 50 grams) • Roma or medium tomatoes • –4 garlic cloves • –2 dried ñora peppers • medium potatoes • Brandy or cognac for flambéing • Olive oil, salt, black pepper, paprika • sprigs of fresh mint (optional)

monkfish tail • Sweet paprika • Mayonnaise or cocktail sauce • Salt, black pepper • ------------- FOR THE COCKTAIL SAUCE • mayonnaise (about 45 grams) • ketchup (about 30 grams) • mustard (about 5 grams) • steak sauce (such as HP or A1) (about 5 grams) • sweet vermouth • brandy

Ingredients for 4 servings: • -------- Ingredients for the fish stock: • water (3 liters) • The head of the monkfish (to make the fish stock) • fresh parsley • leek • garlic • tomato • bay leaves • onion • -------- Main ingredients: • fish stock you prepared (about 750 ml) •

cleaned monkfish tail, about 2.2 lbs (1 kg) • potatoes • onion • garlic clove • smoked Spanish paprika (Pimentón de la Vera) • Olive oil • Salt

individual monkfish tails • clams (about 250 grams) • peeled shrimp (about 200 grams) • artichokes • sweet white onion • tomato sauce • dry white wine (about 100 ml) • flour • extra virgin olive oil • salt • fresh parsley

frozen monkfish tails • frozen shrimp tails (about 100 grams) • frozen cooked clams (about 250 grams) • fish stock (about 355 ml) • onion, chopped • peas (about 100 grams) • crushed tomatoes (about 100 grams) • garlic cloves • Fresh parsley • Smoked paprika (Pimentón de la Vera)

frozen monkfish tails • Frozen peeled shrimp tails • potatoes • carrot • green bell pepper • ripe Roma tomatoes • Fresh parsley, 6 or 7 toasted almonds • Food coloring, sweet paprika • Salt and extra virgin olive oil

monkfish • garlic • fresh parsley • Olive oil • onion • all-purpose flour (about 8 grams) • fish stock (about 360 ml) • dry white wine (about 120 ml) • tomato sauce (about 15 grams)

small monkfish tails or half a hake • large sweet onion or large scallion • garlic • Fresh parsley • clams • flour (about 16 grams) • fish stock (1 liter) • potatoes • Olive oil • Salt • Black pepper • Optional special touch: 1/2 cup dry white wine (or white vermouth—be bold and try it!)

monkfish tail per person • Peeled shrimp • Clams • Onion • Red bell pepper • Garlic • Salt • Cilantro • White wine • Sweet paprika • Whole black peppercorns • Flour •

monkfish (2 fillets) • clams • large shrimp • garlic cloves • onion • dry white wine (100 ml) • Flour • Fresh parsley • fish stock (500 ml) • Salt • Olive oil

monkfish tails (individual portions) • onion • garlic • Fresh parsley • white wine (40 ml) • Flour • Fish stock • potato

whole monkfish (about 3 1/3 pounds or 1.5 kg), cleaned and cut into slices • potatoes • large shrimp • olive oil • paprika • flour • garlic cloves • ground almonds • water • salt • parsley • dried red chili peppers or cayenne peppers

individual monkfish tails • onion • garlic cloves • chopped parsley • white wine (40 ml) • flour • fish stock • potato

monkfish tails • Clams (as desired) • garlic cloves • onion • dry white wine (about 240 ml) • flour (about 8 grams) • Green peas (as desired) • egg • asparagus tips • Chopped parsley, salt • Monkfish bones, 1 onion, 1 carrot, 2 garlic cloves, 1 vine tomato, 1/4 cup white wine (about 60 ml), saffron, and water

monkfish tail • potatoes • Sweet paprika • bay leaf • small green onions (if they are small) • garlic cloves • little vinegar • Water • Parsley • Sea salt • Olive oil

monkfish • garlic • parsley • flour • salt • extra virgin olive oil • black pepper

monkfish (can be frozen) (about 400 grams) • raw shrimp (about 300 grams) • small onion • garlic • tomato paste • All-purpose flour for dredging • dry white wine (about 120 ml) • Salt and extra virgin olive oil

small monkfish tails • small potatoes • onion • dry white cooking wine (100 ml) • garlic and parsley in extra virgin olive oil • shelled walnuts • ñora pepper paste • Extra virgin olive oil • Salt • Freshly ground mixed peppercorns

monkfish tails • small handfuls peeled shrimp • onion • leek • garlic cloves • fish or vegetable broth, or enough water to cover the fish (1 liter) • tomato sauce • Salt • Flour • Extra virgin olive oil

monkfish tail (about 1 2/3 lbs or 750 grams) • potatoes • zucchini • sweet onion • garlic cloves • dry white wine (about 240 ml) • extra virgin olive oil • sweet smoked paprika (such as Pimentón de La Vera) • flake sea salt

monkfish tails or 3 large ones • onion • garlic cloves • medium carrot • olive oil • small glass brandy • tomato sauce • water or vegetable broth (about 150 ml) • Salt • Bread for dipping in the sauce

small monkfish tails (individual portions) • clams • ripe tomato • garlic cloves • small amount of red bell pepper • cooking wine (100 ml) • toasted hazelnuts • crisp bread or melba toast • dried parsley • Salt and pepper to taste • dill

monkfish tails • red bell pepper, 1/2 green bell pepper, and 1/2 yellow bell pepper • clams (about 100 grams) • black garlic • bay leaves • fish stock (250 ml) • white wine (about 60 ml) • drizzle of extra virgin olive oil • Salt • Parsley • onion • medium potato

frozen monkfish tails, thawed • zucchini • sweet onion • ripe tomato • large potatoes • salt • ground black pepper • extra virgin olive oil