Index of Monkfish in sauce with peas recipe
Monkfish in sauce with peas is one of those recipes that always triumph at home. It is a dish that I inherited from my mother and that I continue to cook just as she did, respecting all the steps to keep the authentic flavors. I love it because it is simple to prepare and the monkfish, with its texture and mild flavor, combines perfectly with the sauce and the peas.
When I prepare this monkfish in sauce recipe, I usually accompany it with a fresh salad and, of course, a good piece of bread to dip in the sauce. It is an ideal second course for any day, but it is also great for family celebrations.
Although it does not have a clear origin, it is a common dish in many coastal regions of Spain and also in the south of France. Over the years, monkfish has become a classic of the “cooking to make the most of it”, easy to prepare and with simple ingredients.
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Video - How to make monkfish in sauce with peas
Here you can see the recipe in a step-by-step video to make it perfect from the first time.
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Recipe information
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4 persons
Difficulty: Low
Category: Second course
Origin: Spanish / French
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Ingredients for 4 persons
1 monkfish tail (approx. 1 kg)
400 g of peas
2 large onions
½ glass of white wine
1 glass of water
Flour (to coat the monkfish)
Extra virgin olive oil
Salt to taste
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How to make monkfish in sauce
Cut the monkfish tail into slices, wash it well and salt it.
Dredge the slices in flour and set aside on a tray.
Crush the onions and set aside.
In a large casserole, heat olive oil and lightly brown the monkfish. Just turn and turn, just enough to seal it. Remove and set aside.
In the same casserole, fry the chopped onion until it is well poached.
Add the white wine and let the alcohol evaporate.
Pour a glass of water and salt to taste.
Add the monkfish again and add the peas.
Cover the casserole and cook over low heat for 15 minutes, stirring the casserole gently so that the sauce binds well without breaking the fish.
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Tips for monkfish in sauce
Do not overcook the monkfish when browning: only sear the outside so that it will be tender in the final cooking.
Always use a good dry white wine, it is key to enhance the flavor of the sauce.
Stir the pan in circular movements, do not use utensils so as not to break the monkfish pieces.
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Monkfish recipe variants
Monkfish tails in green sauce
Monkfish with clams
Monkfish shells
Monkfish with peas and prawns in sauce
Baked monkfish in sauce
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