Ingredients with Rosada or Monkfish

Prepare the monkfish tails and cut them into slices. If using rosada, check for bones and cut into two or three pieces depending on the size of the fillets. Sprinkle with a little salt and set aside.

When the garlic starts to sauté, mix everything well so it doesn't burn, and cook for about 7 minutes without browning.

Dissolve a tablespoon of cornstarch in a little water in a cup. If using flour, add it directly to the vegetables to cook off the raw taste, then add the wine.

Add the cup of water with the cornstarch, then the rest of the water and the crumbled vegetable bouillon cube. Simmer for 20 minutes on low heat.

Serve in a deep plate to enjoy with a spoon, or on a flat plate if you want to dip bread.

Be careful with the chili pepper; if you don't like it too spicy, you can add it with the fish or leave it out.

If you have leftover sauce, store it in the refrigerator or freeze it to use with other fish or fresh chicken sausage.

Photos taken on 03/30/2023 with monkfish.

Recipe made on 11/26/2024 with frozen monkfish portions and large shrimp.

This time served with provolone cheese or French fries made in an air fryer.