Monkfish Stew

Ingredients for 4 people:

• 4 garlic
• Extra virgin olive oil
• 3 slices of toast
• 25 g roasted and peeled almonds
• Some parsley leaves
• A few strands of saffron
• 1 medium onion
• 200 g tomato seedless
• 800 g of fish stock
• Salt and black pepper
• 1 kg of potato for frying
• 1 bay leaf
• 800 g of clean monkfish without bones

Preparation

1. Peel the garlic and put it in the mixing jug with a pinch of olive oil.
2. Cook at SL speed, 120 degrees, 2 minutes.
3. Incorporate the toasted bread, the ground almonds, the chopped parsley leaves and the saffron. Grind at speed 8, 1 minute. Set aside the chopped concoction.
4. Place the peeled and quartered onion in the mixing jug. Crush at speed 10, 15 seconds.
5. Add a splash of olive oil and cook at SL speed, 120 degrees, 5 minutes.
6. Incorporate the tomato and cook at speed 4, 120 degrees, 7 minutes.
7. Add the fish and cook at speed 4, 100 degrees, 10 minutes.
8. Season with the salt and black pepper.
9. Carefully add the blade protector.
10. Add the chopped concoction in Step 3 to the sauce, along with the bay leaf and the peeled and broken potatoes into pieces of about 2 cm.
11. Grind with salt and pepper and cook at SL speed, 100 degrees, 25-30 minutes (until the potatoes are soft if you prick them with a knife).
12. If you see that the stew is too dry, you can moisten it with a little more stuffer or with water.
13. Add the seasoned fish and cook the preparation at SL speed, 100 degrees, 7-8 minutes.
14. Add salt and pepper just before serving.

Tips...

• Use hard and tasty fish. Rock fish have a lot of flavor, but they are somewhat annoying to eat because they have many fishbones.