Mazarabic Monkfish Recipe
Submitted By:from Golden.
Mazarabic Monkfish Notes
I was perusing the Denver Post when I came to an article talking about Grains of Paradise - became very interested and actually found more about this spice and recipes on the internet.
This recipe is great!
- 2 cups fish stock
- 12 grains of paradise
- 2 Tablespoons sultana raisins
- 1/4 teaspoon saffron threads
- 3 Tablespoons olive oil
- 1 large Spanish onion, sliced thin
- 1 1/2 pounds monkfish, cut into 2-inch cubes
- 1/2 cup Chardonnay
- 3 Tablespoons pine nuts
- to taste, sea salt
Serves / Yields
In a small saucepan, bring fish stock and grains of paradise (or peppercorns) to a boil briefly. Pour over raisins. Let stand for 15 minutes, then drain stock, reserving liquid. Steep saffron in this liquid.
In a heavy pan, heat olive oil, over a medium heat, and add the onion. Fry for 10 minutes, stirring frequently until golden.
Turn heat up to medium high and add monkfish pieces. Fry for 3-4 minutes, turning several times, until slightly golden.
Now, add the wine to the pan and allow to bubble fiercely for 1 minute. Add the saffron liquid, raisins, pine nuts and a pinch of salt. Bring mixture to a boil. Then, reduce heat to low, and simmer for 10 minutes. Taste and adjust seasonings if desired.
Europe meets North Africa in this dish adapted from "Tastes of North Africa" by Sarah Woodward. Influenced by Moors who settled in Southern Spain, this recipe can be served over couscous or rice.
If you don't have grains of paradise, you can substitute 6 whole black peppercorns for this recipe.
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