Now taking Xmas orders, select your date for delivery on the checkout page!SHOP NOW

Total: £0.00

Home
Blog
Recipes
Roasted Monkfish with Piperade Sauce

Blog Menu

Product was successfully added to your shopping cart.

Roasted Monkfish with Piperade Sauce

4 people

Prep Time

20 mins

Cook Time

40 mins

Total Time

Piperade or piperrada is a classic Basque pepper sauce that goes well with fish and chicken dishes. In this recipe, a whole monkfish tail is roasted and cooked in the sauce very slowly in the oven. The meaty texture of the fish is delicately enriched through the sweet piperade sauce.

Ingredients
Method

800gr monkfish tail on the bone, all sinew removed and rubbed with garlic
2 large shallots, finely sliced
1 clove of garlic, finely chopped
1/4 red chilli, deseeded and finely sliced
2 red peppers, finely sliced
2 Green peppers, finely sliced
4 beef tomatoes, extremely ripe and chopped into small cubes
1 bay leaf
2 sprigs of thyme
½ Cup of txakoli or dry white wine
4 tbsp extra virgin olive oil
1 tbsp flat-leaf parsley, finely chopped

In a medium sized sauce pan, gently warm 2 tablespoons of the oil. Add the garlic and cook slowly until it begins to jump, add the shallots, peppers and chilli and cook gently for 10 minutes until very soft. Add the white wine and reduce slightly on a higher heat, add the chopped tomatoes, bay leaf and thyme and cook on a low heat for 20 minutes, you might need to add some water if the tomatoes are not too ripe.
In a roasting tin, heat the remaining oil and fry the monkfish tail until fully browned on all sides - about three minutes on each side, season with sea salt.
Pour in the piperade sauce and make sure the fish is half covered with the sauce. Place the tin in a preheated oven at 200˚C/400˚F/Gas Mark 6 and roast for 10 minutes, make sure you keep on basting the fish with the sauce and half way through turn the fish over.
Sprinkle with chopped parsley and serve with a bowl of sauté potatoes.

Ingredients

800gr monkfish tail on the bone, all sinew removed and rubbed with garlic
2 large shallots, finely sliced
1 clove of garlic, finely chopped
1/4 red chilli, deseeded and finely sliced
2 red peppers, finely sliced
2 Green peppers, finely sliced
4 beef tomatoes, extremely ripe and chopped into small cubes
1 bay leaf
2 sprigs of thyme
½ Cup of txakoli or dry white wine
4 tbsp extra virgin olive oil
1 tbsp flat-leaf parsley, finely chopped

Method

In a medium sized sauce pan, gently warm 2 tablespoons of the oil. Add the garlic and cook slowly until it begins to jump, add the shallots, peppers and chilli and cook gently for 10 minutes until very soft. Add the white wine and reduce slightly on a higher heat, add the chopped tomatoes, bay leaf and thyme and cook on a low heat for 20 minutes, you might need to add some water if the tomatoes are not too ripe.
In a roasting tin, heat the remaining oil and fry the monkfish tail until fully browned on all sides - about three minutes on each side, season with sea salt.
Pour in the piperade sauce and make sure the fish is half covered with the sauce. Place the tin in a preheated oven at 200˚C/400˚F/Gas Mark 6 and roast for 10 minutes, make sure you keep on basting the fish with the sauce and half way through turn the fish over.
Sprinkle with chopped parsley and serve with a bowl of sauté potatoes.

Add To Basket

Senorio de la Mesa

£30.00
Txakoli Zudugarai 2018

£12.00

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

Broad Beans and Minted Goats...

10 mins

4 people

Fried Padron Peppers

5 mins

4 people

Sopa de Ajo

34 mins

4 people

Berenjenas con Miel

10 mins

4 people

Browse by Category

Sign up for Weekly Recipes

Latest Posts

Broad Beans and Minted Goats Cheese on Toast
June 24, 2019
Fried Padron Peppers
May 28, 2019
Sopa de Ajo
May 6, 2019

Basco is an online Spanish food shop that sources, imports & sells only the finest & most authentic Spanish foods throughout the UK and Europe. Buy Spanish food online with us today, you won't be disappointed.

Explore

Contact us

Tel: 01937 845 767
Email: info@bascofinefoods.com
Unit 427C Birch Park
Thorp Arch Estate
Wetherby, West Yorkshire
LS23 7FG

Roasted Monkfish with Piperade Sauce

Senorio de la Mesa