Fish slice

salmon fillets • honey (about 42 grams) • soy sauce (about 30 ml) • lemon (juice half, slice the other half) • garlic cloves • Sea salt • Sweet paprika • Black pepper • Olive oil

large trout • medium potatoes • lemon • olive oil (about 60 ml) • dried oregano • Salt and ground black pepper

small whiting (capellán), filleted and boned • onions • small handful whole black peppercorns • bay leaves • dry white wine (about 80 ml) • apple cider vinegar • water (about 80 ml) • dried pebrella (or substitute dried oregano if unavailable) • Extra virgin olive oil • Salt and ground black pepper • Fresh parsley • Lemon juice for the fish •

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

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) •

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

whole tomatoes • honey • sugar (preferably cane sugar) • sweet paprika • dried rosemary • dried thyme • fresh parsley leaves (about 10 grams) • bay leaves • Juice of half an orange • Extra virgin olive oil • (FOR TAPAS) • lightly toasted bread •

fish fillets (sea bass, European sea bass, gilthead bream, or perch) • small piece celery • chili peppers • Fresh cilantro • limes • garlic clove • red onion • Cooked corn or toasted corn kernels • Cooked sweet potato

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

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!)

fideuà noodles or medium pasta noodles • squid (Argentinian shortfin squid) • peeled wild shrimp, frozen • frozen mussels • (about 355 ml) fish broth (made with Dashi packet or fish bouillon cube) • finely chopped onion • Portobello mushrooms • grated Roma tomato • garlic clove • extra virgin olive oil • Herbed sea salt (with Herbes de Provence), to taste

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

bomba rice (about 200 grams) • cuttlefish (about 10 1/2 ounces or 300 grams) • large shrimp • small scallops (zamburiñas) • mussels (about 200 grams) • Manila clams (about 250 grams) • green bell pepper • of a leek • garlic cloves • grated tomato (about 100 grams) • Extra virgin olive oil • Toasted saffron threads •

bomba rice (about 200 grams) • cuttlefish (about 10 oz or 300 grams) • large shrimp • bay scallops (or small scallops) • mussels (about 200 grams) • Manila clams (about 250 grams) • green bell pepper • of a leek • garlic cloves • grated tomato (about 100 grams) • Extra virgin olive oil • Toasted saffron threads •

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

hake (500 g) • shrimp • day-old bread • milk (240 ml) • egg • garlic • Cilantro or parsley • Flour • Salt and pepper • garlic • onion • leek •

rosada fish head • rosada fish • shrimp or prawns (about 500 grams) • potatoes (about 500 grams) • Water • Salt • eggs • Sunflower oil for the mayonnaise

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

monkfish tail (about 600 grams) • small Yukon Gold or red potatoes • onion • Italian green pepper • red bell pepper • dry white wine (about 240 ml) • garlic salt • garlic and 1 sprig parsley, chopped • garlic for frying • paprika • salt • olive oil

monkfish tails (800 grams) • potatoes • all-purpose flour • onion • garlic • almonds (50 grams) • small slices of bread • fresh parsley • fish stock (about 475 ml) • black pepper, to taste • food coloring (optional) • salt and oil

paella or seafood broth (1 liter) • fideuá noodles (400 grams) • cuttlefish (350 grams) • shrimp (200 grams) • tomato sauce (150 grams) • garlic • sweet paprika • small drizzle oil • salt • garlic • egg • Sunflower oil

monkfish tails • clams (about 400 grams) • potatoes (about 600 grams) • frozen peas (about 150 grams) • large onion • garlic cloves • dry white wine (120 ml) • fish stock (about 800 ml) • Olive oil • Salt and black pepper • Chopped parsley

cucumbers (about 2.2 lbs or 1 kg) • –1 1/4 cups goat kefir (200–300 grams) • extra virgin olive oil, hojiblanca variety if available (50 grams) • fresh basil leaves (10 grams) • Fresh dill, to taste • Freshly squeezed lemon juice, to taste (from 1/2 lemon) • garlic clove • Salt • Optional: 1 tablespoon honey • Cucumber • Fresh mint, dill, and/or basil • drizzle of extra virgin olive oil

Skinless, boneless hake fillets • Flour tortillas • red onion • ripe tomatoes • green onions • Cilantro • lime • egg • chipotle pepper in adobo sauce • Mint • Sunflower oil and olive oil • White wine vinegar •

eggplant • red bell pepper • zucchini • tomatoes • Olive oil and salt

hake • monkfish • Norway lobsters or large shrimp • large prawns • large mussels • clams • squid rings • onions • ripe tomatoes • dry white wine (100 ml) • fish bouillon cube • Olive oil •

cuttlefish or 14 oz (400 grams) • short-grain rice (about 250 grams) or 1 large glass • green bell pepper • eggplant • garlic • ripe tomato • large cups water or fish stock (about 20 oz or 600 ml) • Salt and oil • food coloring • sweet paprika