Monkfish Stew

Ingredients for 4 people:

• 4 garlic
• Extra virgin olive oil
• 3 slices of toasted bread
• 25 g toasted and peeled almonds
• A few leaves of parsley
• A few strands of saffron
• 1 medium onion
• 200 g seedless tomato
• 800 g fish fumet
• Salt and black pepper
• 1 kg potatoes for frying
• 1 bay leaf
• 800 g monkfish, cleaned and boned

Preparation

1. Peel the garlic and put it in the mixing jar with a pinch of olive oil.
2. Cook on speed 1, 120 degrees, 2 minutes.
3. Add the toasted bread, ground almonds, chopped parsley leaves and saffron.
4. Blend on speed 8, 1 minute. Reserve the mince.
5. Place the peeled and quartered onion in the jar. Blend on speed 10, 15 seconds.
6. Add a drizzle of olive oil and cook on speed 1, 120 degrees, 5 minutes.
7. Add the tomato and cook on speed 4, 120 degrees, 7 minutes.
8. Drizzle with the fumet and select “sauce”, speed 4, 100 degrees, 10 minutes.
9. Season with salt and pepper.
10. Carefully add the blade guard.
11. Add the minced mixture to the sauce, along with the bay leaf and the potatoes, peeled and broken into pieces of about 2 cm.
12. Season with salt and pepper and select “sauce”, speed 1, 100 degrees, 25-30 minutes (until the potatoes are soft when pierced with a knife).
13. If you find that the stew is too dry, you can moisten it with a little more fumet or water.
14. Add the fish, season with salt and pepper and cook at speed 0, 100 degrees, 7-8 minutes.
15. Season with salt and pepper to taste just before serving.

Tips...

• Use fish with firm and tasty flesh. Rockfish have a lot of flavour, but are a hassle to eat because they have a lot of fish bones.