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  • 250 gr. thin noodles
  • 1/2 kg. Monkfish
  • 1 leek
  • 4 cloves garlic
  • Parsley
  • 1 l. water
  • 2 tablespoons aioli sauce
  • Salt
  • Olive Oil
  1. Cut the monkfish into chunks and add to a saucepan with chopped leeks and parsley. Cover with water and simmer for about 30 minutes. Season and strain. Reserve the broth.
  2. Saute the whole garlic cloves over a low heat. Add noodles and lightly toast. Saute with the broth and cook about five minutes over low heat.
  3. Remove from the heat and grill in the oven a couple of minutes. Serve hot in individual dishes  accompanied by aioli sauce.