Ratings: 1/5 stars
- 1 kg monkfish
- 1 liter of fish broth
- 100 gr. monkfish liver
- 12 roasted almonds
- 1 clove of garlic.
- Broth: monkfish bones; 6 red shrimp; 6 sea crabs; 6 kitchens; 1 onion; 1 tomato; 1 red bell pepper; 1 green glass pepper; 2 leeks; Salt; ketchup
- Cinnamon and nutmeg mocha.
- We prepare the broth: we fry shrimps, crabs and galleys in a saucepan.
- We crush them all.
- Add all the vegetables and sauté until the water has evaporated and finally add the monkfish bones and seasonings.
- Add two liters of water and cook for 45 minutes. Season with salt and strain.
- For the sauce: Fry the parsley liver in oil with a little salt. When it is cooked, we mash it with almonds and garlic.
- Separately, fry and remove the floured monkfish medallions. Add the puree and fish broth to this oil. We let it decrease.
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