Monkfish with Pimiento and Cream Sauce

Name: Monkfish with Pimiento and Cream Sauce
Yield: Serves four
Cuisine: Spanish
Ingredients: 2 large red (bell) peppers; 30 ml/2 tbsp olive oil; plain (all-purpose) flour, for dusting; 1 kg/2¼ lb monkfish tail or 900g/2lb halibut; 1 kg/2¼ lb monkfish tail or 900g/2lb halibut; ½ dried chilli, seeded and chopped; 120 ml/4 fl oz/½ cup white Rioja or dry vermouth; 120 ml/4 fl oz/½ cup white Rioja or dry vermouth; 25 g/1 oz/2 tbsp butter; salt and ground black pepper; 150 ml/¼ pint/⅔ cup double (heavy) cream; 8 raw prawns (shrimp), in the shell; 8 raw prawns (shrimp), in the shell; salt and ground black pepper; fresh flat leaf parsley, to garnish

Preparation info

Serves
four

Difficulty
Medium

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

This recipe comes from Rioja country, where a special horned red pepper grows and is used to make a spicy sauce. Here, red peppers are used with a little chilli while cream makes a mellow pink sauce. To drink, choose a Marques de Caceres white Rioja.

Ingredients

2 large red (bell) peppers
1 kg/2¼ lb monkfish tail or

Europe
Spain
La Rioja
Fish course
Pescatarian
Mediterranean
Spicy

Method

Preheat the grill (broiler) to high and cook the peppers for 8–12 minutes, turning occasionally, until they are soft, and the skins blackened. Leave, covered, until cool enough to handle. Skin and discard the stalks and seeds. Put the flesh into a blender, strain in the juices and purée.
Cut the monkfish or halibut into eight steaks (freeze the bones for stock)

Ingredients

Method

Photos