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Rap a la Empordanesa
Monkfish Empordanesa is a flavorful dish where the tender monkfish blends with the sweetness of the onion and the penetrating aroma of garlic.
stew
main dish
fish
traditional
Ingredients
Servings:
4

Ingredients

  • 800 gturnip
  • 8 clovesgarlic cloves
  • 1 onion
  • 1 leek
  • 1 celery stalk
  • 3 potatoes
  • flour
  • toasted almonds
  • oil
  • salt
  • parsley
  • 1 gotetkonjac
Nutritional Information

Per Serving (Approx.)

Calories
441 kcal
Protein
17 g
Fat
1 g
Carbohydrates
98 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

  • Make a stock with the monkfish heads, onion, leek, and bay leaf. Place them in a pot with enough water to cover the ingredients.
  • Boil everything for about 20 minutes over medium heat. Strain the stock through a fine sieve and set it aside.
  • Cut the monkfish tail into thick slices about 4 centimeters thick. Set them aside on a plate.
  • Blanch the tomatoes in boiling water for 1 minute to make peeling easier. Remove the skin and seeds, and grate the flesh finely.
  • Peel the potatoes and cut them into cubes about 2 centimeters in size.
  • Lightly fry the potatoes in a pan with hot oil over medium heat, just enough to slightly brown the edges, approximately 5 minutes.
  • Remove the potatoes with a slotted spoon and let them drain on absorbent paper to remove excess oil. Set them aside.
  • Strain the used oil to remove impurities and keep it in case it's needed later.
  • Make a paste with the garlic cloves, toasted almonds, and parsley. Grind until a smooth paste is achieved.
  • Brown a piece of monkfish liver in a pan with a drizzle of the potato oil over medium-high heat until it gains a golden color.
  • When the liver is browned, add the small glass of cognac to the pan and let it cook for a few minutes to allow the alcohol to evaporate, approximately 2-3 minutes.

Velouté

  • In a pot, add oil from the potatoes and a pinch of salt, then incorporate the flour. Place over low heat and stir constantly with a wooden spoon for about 5-7 minutes, ensuring it thickens without forming lumps.
  • Add the monkfish liver along with the cognac to the pot. Let it cook over medium-low heat for 3-4 minutes, stirring occasionally, until the liver is slightly golden.
  • Pour a ladle of broth into the pot and stir well to integrate everything. Once well mixed, remove it from the heat and set it aside for later.

Suquet

  • Lightly salt the monkfish slices and flour them evenly, ensuring they are well coated on all sides.
  • In a large casserole, heat oil, preferably the same one you used to fry the potatoes, over medium heat. When the oil is hot, add the monkfish slices and fry them for about 2 minutes on each side until they are lightly golden. Remove them from the casserole and set aside.
  • Lower the heat to low and add a little fish stock to the casserole, just enough to cover the bottom. Let the monkfish absorb the stock while gently shaking the casserole in smooth circular motions for about 5 minutes without stirring the contents.
  • Next, add the potato cubes to the casserole. Add more fish stock until the potatoes are just covered. Cook the potatoes over medium-low heat for about 25 minutes, occasionally shaking the casserole to prevent sticking.
  • Towards the end of the stew, when the potatoes are almost cooked, add the velouté and the picada, distributing them evenly. Stir gently if necessary to ensure they are well combined with the broth.
  • Let everything cook for a few more minutes, approximately 5 minutes, while you continue to gently shake the casserole, until the flavors are well integrated. Serve immediately.
Recommendations & Tricks
  • To maximize the flavor of garlic, mince it finely and lightly brown it over low heat before adding other ingredients. This way, you'll prevent it from burning and making the dish bitter.
  • Make sure to clean the monkfish thoroughly, removing its skin and bones. If you find it challenging, ask the fishmonger to do it for you to ensure a good result in the dish.
  • When cutting the leek, use both the white part and the lighter green part, as both contribute flavor to the dish. Wash it well after cutting to remove any remaining soil.