Index of Monkfish in sauce with peas recipe
Monkfish in sauce with peas is one of those recipes that I keep fondly because I learned it directly from my mother. She was a fishmonger, and thanks to her experience and passion for the sea, at home we have always enjoyed simple but exquisite monkfish in sauce recipes. This recipe is just as she used to make it, respecting every step to preserve the authentic flavor of the basic ingredients: fresh fish, simple stir-fry and just the right touch of white wine.
Among all the monkfish tails in sauce that I have tasted, this is my favorite. It has a soft, delicate and nuanced flavor, perfect for those who are looking for a tasty recipe without complications. I like to serve it with a fresh salad and good bread, because the sauce cries out to dip every last drop.
Although it does not have an exact origin, this dish is very popular in many coastal regions of Spain and even in France. What is clear is that monkfish in sauce with peas has earned a special place in kitchens for its simplicity and spectacular result.
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Video - How to make monkfish in sauce with peas
Here you can see the step-by-step video recipe 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 with peas
Cut the monkfish tail into slices, wash it well and salt it.
Lightly coat the slices with flour and set aside.
Crush the onions and set aside.
In a large casserole, heat olive oil and brown the monkfish just turn and turn to seal it. Set aside.
In the same oil, fry the onion until it is well poached.
Add the white wine and let the alcohol evaporate.
Pour the glass of water and correct the salt.
Add the monkfish and peas.
Cover and simmer for 15 minutes, stirring the pan carefully so that the sauce mixes without breaking the fish.
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Tricks for a perfect monkfish in sauce
Do not overcook the monkfish when browning, just sear it to maintain its texture.
Use a quality dry white wine: it makes a difference in the final flavor.
To avoid breaking the pieces, move the pan gently in a circular motion instead of using a spatula.
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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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