Monkfish Cheeks in Sauce

Name: Monkfish Cheeks in Sauce
Total time: 2400 s
Yield: Serves 6 servings
Ingredients: 1.1 lbs monkfish cheeks (500 grams); 3 medium potatoes; 2 medium onions; 3 cloves garlic; 1/2 teaspoon ground saffron; 1/4 cup crushed tomatoes (4 tablespoons); 2/3 cup white wine (150 milliliters); 1 bay leaf; Salt and pepper; Extra virgin olive oil; 2 tablespoons fish stock (30 milliliters); 2 carrots

Carmem @mary_carmem

españa. la coruña

Monkfish Cheeks in Sauce

Saved

Ingredients

40 minutes

Serves 6 servings

1.1 lbsmonkfish cheeks (500 grams)
3medium potatoes
2medium onions
3 clovesgarlic
1/2 teaspoonground saffron
1/4 cupcrushed tomatoes (4 tablespoons)
2/3 cupwhite wine (150 milliliters)
1bay leaf
Salt and pepper
Extra virgin olive oil
2 tablespoonsfish stock (30 milliliters)
2carrots

Saved

Steps

40 minutes

1

Wash and peel the potatoes, cut them into pieces, and fry them in a skillet for a few minutes until almost cooked through.
2

In a pot, pour enough olive oil to cover the bottom. Cut the garlic into large pieces and sauté for one minute. Add the chopped onion and carrot, and cook for about 5 minutes.
3

After that time, remove everything from the pot but leave the oil. Add the monkfish cheeks to the oil and cook for about 2 minutes on each side.
4

After searing the monkfish cheeks, add the fried potatoes, crushed tomatoes, saffron, white wine, and bay leaf.
5

Add the fish stock and simmer for about 12 minutes. Season with salt and pepper. Blend the garlic, onions, and carrots with a little stock, then add this mixture back to the pot.
6

After 12 minutes, turn off the heat and let the dish rest for about 5 minutes before serving.