Preparation

• Peel the potatoes and cut them into small cubes, approximately 2 cm on each side. Set them aside.
• Season the monkfish tails with salt and pepper, and lightly coat them with flour evenly.
• Heat a sufficient amount of oil in a pan over medium heat. Briefly sear the monkfish tails, turning them once so that the oil acquires the flavor of the fish. Do not overcook, as they will finish cooking in the oven. Remove them from the pan and set them aside.
• Using the same pan and oil, briefly sear the prawns, turning them once for about 30 seconds on each side. Remove them and set them aside.
• Strain the oil from the pan to remove any burnt flour remnants and impurities.
• Fry the diced potatoes in the oil over medium heat for about 5 minutes until they are light golden and slightly tender. Remove them and set aside.
• Lightly fry the almonds and garlic cloves in the same pan, stirring constantly for 2 minutes. Remove from heat.
• Fry the slices of bread over medium heat until golden on both sides without burning them. Remove them, cut into small pieces, and set aside.
• Blend the same oil, almonds, garlic, fried bread, wine, salt, and a splash of broth until a homogeneous mixture is obtained.
• Strain the mixture through a fine sieve to obtain a very fine sauce.
• Place the picada, the fish broth, the juice from the monkfish tails, and the potatoes in a large casserole. Cook everything together over medium heat for 6 minutes while stirring gently. Set the preparation aside.
• Place the monkfish tails in a baking dish and pour over the mixture of fish broth with the picada and potatoes.
• Distribute the peas evenly over the preparation.
• Bake in a preheated oven for 20-25 minutes at 120ºC until the monkfish is well cooked and the flavors are integrated.
• Meanwhile, finely chop the parsley.
• Remove the tray from the oven and sprinkle the chopped parsley on top before serving.