Spanish Braised Monkfish

Ingredients · 4 servings

• 2 tbspOlive oil
• 1Onion, chopped
• 2Red bell peppers, diced
• 1 ½ tspSalt
• 3 cloveGarlic, minced
• ⅓ cupDry sherry
• 1 cupBottled clam juice
• ¼ cupBlanched slivered almonds
• ½Ground black pepper, fresh
• 2Monkfish
• 2 tbspParsley, chopped, fresh

Equipment

blender, stovetop, chef knife, deep frying pan, lid, measuring spoons, serving spoon, spatula, wooden spoon

Instructions

1. 1
   Prep and heat pan

   Gather all ingredients and set a large deep frying pan on the stovetop. Heat the olive oil over medium heat. · 2 min

   What to look for: oil shimmering

2. 2
   Cook vegetable base

   Add the chopped onion, diced red bell peppers, and salt to the pan. Cook, stirring, until the onion softens, then stir in garlic and dry sherry, add clam juice, and simmer covered over low heat. · 15 min

   What to look for: vegetables soft and aromatic

3. 3
   Blend almond sauce

   Transfer the sauce to a blender or food processor. Add slivered almonds and ground black pepper, then blend until very smooth and return the sauce to the pan. · 5 min

   What to look for: thick, creamy sauce

4. 4
   Braise the monkfish

   Bring the sauce to a gentle simmer, add the monkfish pieces, cover, and cook over low heat until the fish is just cooked through. · 12 min

   When it is done: fish flakes easily and reaches 63°C internal temperature

5. 5
   Slice and serve

   Slice the monkfish on the diagonal, spoon sauce over the top, and finish with chopped fresh parsley before serving. · 3 min

   What to look for: clean diagonal slices