Name: Poor Man’s Lobster (Monkfish) (Langosta del Pobre)
Yield: Serves 4
Cuisine: Spain
Ingredients: Parmesan cheese; Double cream and a knob of butter; 2 tablespoons olive oil; 125ml (4fl oz) dry white wine (that is, 1 full wineglass); Salt; Freshly ground black pepper; 2-3 cloves of garlic, very finely chopped; 1 tablespoon paprika; 675g (1½lb) monkfish, skinned and boned

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

Goodness knows why this is called Poor Man’s Lobster. Monkfish these days is a jolly expensive fish. The word pobre crops up on menus and place names all over Spain. I once lived in a village which was called Pobre Jesus, which means Poor Jesus.

Ingredients

675g (1½lb) monkfish, skinned and boned
2-3 cloves of garlic, very

Method

Rinse the monkfish and pat dry with kitchen paper, then cut into large chunks. In a large bowl, mix together the garlic and paprika with some salt and black pepper, then add a few drops of the oil. Chuck the fish into the bowl with this mixture, turning it over to coat it. Leave for about 20 minutes so that the flavours are absorbed.

Heat the oil — what’s left of it — in a large saucepa