Monkfish in sauce with peas

April 22, 2024

In this recipe I explain how to make monkfish in sauce with a side dish of peas. Personally, I like it the most because of the simplicity of preparing this dish and also because of the mild and delicate taste of the monkfish.

This recipe does not have a specific origin because many coastal regions use it, but there are some theories that say that it comes from the north of Spain and others from France. It has also become very famous throughout Spain and is very easy to make.

This monkfish in sauce is usually served with a salad, as it is a great accompaniment to the peas and the little piece of bread you eat dipped in the sauce leaves you more than satisfied.

Video-recipe of Monkfish in sauce

Recipe information

Preparation time: 15 min
Cooking time: 30 min
Total time: 45 min.
Portions: 4
Difficulty level: Low
Category of dish: Main course
Origin: Spanish/French

Ingredients for 4 persons

1 monkfish tail (about 1 kg)
400 g of peas
2 onions
½ glass of white wine
1 glass of water
Olive oil
Salt
Flour (to coat the monkfish)

How to make monkfish in sauce

Prepare the monkfish by slicing it and washing it in water.
Salt the monkfish, flour the slices and put them aside on a tray for later.
Peel, slice and chop the onions, and set aside in a bowl.
Prepare the pan with olive oil and fry the monkfish. Just turn and turn, so that they are golden brown. Once ready, remove from the pan and set aside for later.
In the same casserole and with the same oil, add the chopped onion to fry. When it is fried, add half a glass of white wine.
Let it evaporate, then add the glass of water and a little salt.
Next, add the monkfish and all the peas.
Cover the casserole and leave to simmer for 15 minutes. During this time we keep stirring. Once the time has passed, it is ready to serve!

Tips for monkfish in sauce

When we fry the monkfish, it is best to leave it half done, so that when we put it all together to cook it, it will not be dry at the end.
One of the most important ingredients is wine, as it gives the sauce a more flavourful taste.
It is essential to stir the monkfish with the pan and not with a spatula so that it does not break.