From Antonia García Fernández's kitchen in Spain. 
Monkfish in American Sauce
Recipe adapted from Cookpad by MariaJoséLJ, adjusted to my taste. Posted on my blog on 10/29/2022.
Monkfish in American Sauce
Recipe adapted from Cookpad by MariaJoséLJ, adjusted to my taste. Posted on my blog on 10/29/2022.
Open in Cookpad AppSteps
- 1
The original recipe was made using a kitchen machine (Monkfish in American Sauce by MariaJoséLJ on Cookpad), but I made it using traditional stovetop cooking.
- 2
Ingredients
- 3
In a large skillet, add the olive oil, chopped onion, garlic, and carrot. I often use frozen vegetables. Sauté well for about 7 to 10 minutes.
- 4
Add the brandy and cook for another 7 minutes, until the alcohol evaporates.
- 5
Cut the monkfish tails into pieces about 1 inch thick. Sprinkle with a little salt.
- 6
Remove the vegetables and place them in a blender. Add the tomato sauce and water or vegetable broth (I used a fish bouillon cube, but I don't recommend it as the flavor was too strong). Blend until you have a smooth sauce.
- 7
Place the monkfish pieces in the skillet and cook, turning, until they change color.
- 8
Pour the sauce over the fish, mix well, and simmer for another 10 minutes on low heat.
- 9
Serve the fish pieces with the sauce and bread for dipping. I usually use multigrain toast.
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