Mozarabic monkfish with a sauce of sweet wine, raisins, and pine nuts

Name: Mozarabic monkfish with a sauce of sweet wine, raisins, and pine nuts (Rape mozarabe con vino dulce, salsa de pasas y piñones)
Yield: Serves 4
Cuisine: Spanish
Ingredients: ⅓ cup (80 ml) Pedro Ximénez wine; 4¼ cups (1 liter) homemade or quality fish stock; 1 lb 12 oz (800 g) steaks of monkfish, anglerfish, or porgy; 1–2 teaspoons cornstarch, dissolved in 2–3 tablespoons water; Salt; ¼ cup (1½ oz/40 g) raisins; 2½ tablespoons pine nuts; 2 medium carrots, finely chopped; 2 onions, finely chopped; 3 tablespoons extra virgin olive oil

Rape mozarabe con vino dulce, salsa de pasas y piñones

Preparation info

Serves
4

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

This sweet, raisiny fish dish is really unusual and yet again recalls the days of Al-Andalus, when these flavors were combined so often and so successfully. The finished dish, with its thick sauce, has a lovely glaze. Serve it in a bowl with some coarse bread for mopping up the sauce.

Ingredients

3 tablespoons extra virgin olive oil
2 onions, finely chopped
2 medium carrots, fi

Method

In a frying pan, heat the olive oil and sauté the onion and carrot for a minute or two before adding the raisins and pine nuts. Continue to cook until the pine nuts are toasted.

Lay the fish in the pan then tip in the wine and bring to a simmer. Turn off the heat and light the wine with a long match to flambé the fish.

When the flame has extinguished, return the pan to the heat,