A classic that’s always in fashion


Esta publicación está disponible en: Spanish

  • 250 gr. of thin noodles (0 or 1)
  • 500 gr. monkfish bones
  • 200 gr. monkfish flesh, finely diced
  • 1 leek
  • 10 cloves garlic
  • 1 bunch parsley
  • 1 l. mineral water
  • Aioli (garlic mayonaise)
  • Olive oil
  • Salt
  1. Put the monkfish bones in a casserole dish, along with sliced leek and parsley. Cover with water and bring to the boil. Skim and simmer while covered over a low heat for about 30 minutes. Turn off the heat and leave to infuse for a few minutes while still covered. Strain and reserve.
  2. In a skillet, over medium heat, brown the garlic whole with a little olive oil. Add the noodles and brown a little. Season and cover with broth.
  3. After 5 minutes, add the diced, seasoned monkfish. Cook for about 3 to 5 minutes until the broth evaporates and then grill in the oven for 2 minutes, to singe the tips of the noodles.
  4. Serve with a little aioli on the side.