Entree: Spain – Galicia – Rape a la marinera (monkfish in a sailor-style tomato and white wine sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 1 monkfish tail, approx. 2 lb (900 g), skinned and cut into 1 1/2-in (4 cm) chunks
- 4 tbsp (60 ml) extra-virgin olive oil, divided
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1/2 tsp (2.5 g) sweet smoked paprika (pimentón)
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) canned crushed tomatoes
- 1 cup (240 ml) fish stock
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving

Instructions

1. Heat 2 tbsp olive oil in a wide sauté pan over medium heat. Season monkfish chunks lightly with salt and pepper and sear in batches 1–2 minutes per side until lightly colored; transfer to a plate.
2. Add remaining 2 tbsp olive oil to the pan, reduce heat to medium-low and sweat the chopped onion until soft and translucent, about 6–8 minutes. Add the garlic and paprika and cook 30 seconds.
3. Deglaze with the white wine, scraping any browned bits, and let reduce by half.
4. Stir in the crushed tomatoes, fish stock and bay leaf. Bring to a gentle simmer and cook 8–10 minutes to develop the sauce.
5. Return the monkfish to the pan, submerge in sauce, cover and simmer gently 6–8 minutes until fish is opaque and flakes easily.
6. Remove bay leaf, adjust seasoning with salt and pepper, and sprinkle with chopped parsley. Serve hot with boiled potatoes, crusty bread or rice and lemon wedges.