Monkfish with Garlic and Fino

Name: Monkfish with Garlic and Fino (Rape al ajillo)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 100 g raisins, soaked in warm water; 100 g pinenuts, lightly toasted; 50 saffron strands, infused in 4 tablespoons boiling water; 2 bay leaves, preferably fresh; 150 ml fino or manzanilla sherry (see Sherry Suppliers); 4 trimmed monkfish fillets, about 200–225 g each; 4 tablespoons olive oil; 8 garlic cloves, peeled

Rape al ajillo

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

The classic Spanish way of cooking meat ‘al ajillo’ (with lots of garlic and wine) is also delicious with fish, especially monkfish.

Ingredients

4 tablespoons olive oil
8 garlic cloves, peeled
4 trimmed monkfish fillets, about<

Europe
Spain
Fish course
Pescatarian
Spicy
Mediterranean
Gluten-free

Method

In a large, heavy saucepan, heat the oil over a low to medium flame and gently fry the garlic until pale golden all over. Remove with a slotted spoon and set aside. Now turn up the heat and add the monkfish, seasoned with a little salt and pepper. When one side has browned slightly, carefully flip over on to the other side and fry for another minute before adding back the garlic followed by the