Monkfish in sauce with prawns (rape en salsa)

Ingredients for 4 portions

• 800 gMonkfish, in 3 cm medallions
• to tasteSalt
• 2 tbspPlain flour
• 5 tbspOlive oil
• 30 gAlmonds, blanched
• 2 clovesGarlic, whole, peeled
• 1 sliceBread, for the picada
• 1Yellow onion, finely chopped
• 2 clovesGarlic, finely chopped
• 2Tomatoes, grated
• 100 mlWhite wine
• 300 mlFish stock
• 200 gPrawns, raw, peeled
• 2 tbspParsley, chopped

On the side

• 8 slicesBread

Method

1. Season the monkfish medallions with salt, dust them in the flour and shake off the excess.
2. Heat the oil in a wide casserole over a medium heat and fry the almonds, whole garlic cloves and slice of bread for 2–3 minutes, until golden. Lift them out into a mortar or blender jug.
3. In the same oil, brown the monkfish for 1 minute a side, just to seal it, and set aside on a plate.
4. Lower the heat, add the chopped onion and garlic and cook gently for 8–10 minutes, until soft.
5. Add the grated tomato and cook over a low heat for 8 minutes, stirring now and then, until the liquid has cooked off.
6. Meanwhile, pound or blend the almonds, garlic and bread with a couple of tablespoons of the fish stock to a smooth paste: this is the picada.
7. Pour in the wine and let it bubble for 2 minutes to cook off the alcohol. Add the fish stock and the picada, stir well and simmer gently for 5 minutes, until the sauce thickens slightly.
8. Return the monkfish to the casserole, add the prawns and cook for 4–5 minutes, gently shaking the pan, until the fish is cooked through and the prawns are pink. Check for salt.
9. Sprinkle with the parsley and serve with bread to mop up the sauce.

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