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This is a very special site for me. I can express this way my perception of reality through these photo image creations and share them with you as if you were at my home.

Spanish hotpot monkfish with potatoes
15 June 2016 @ 10:50

       I know that now it is hot; but I would like to show you a very good and simple recipe: "Hotpot monkfish with potatoes".

      The Ingresients, for this recipe, are: 1 monkfish tail frozen. 2 fillets of monkfish --can be frozen--. 600 grams of potatoes. 1 onion. 1 tomato. 1 clove garlic. Chopped parsley. 1 teaspoon with sweet paprika. 1 litre of fish stock. 4 tablespoons of olive oil. Salt. Finely chopped almonds (optional).

A monkfish tail

      For the preparation of this recipe, you have to do the following: Peel and chop the onion, the tomato and the garlic. Also, peel and cut the potatoes into slices. Then, you have to clean the monkfish and cut into dice.

      Then you have to put in a pan, oil, onion, tomato and garlic and fry lightly, stirring with a wooden spoon, for 5 minutes, without letting them brown. Add the paprika and stir. Put salt to taste. Incorporate the potatoes and stir with a wooden spoon. Then, cover everything with the broth and simmer, for 20 minutes.

      Now, add the monkfish and the almonds (optional). Cook for 8 minutes. Sprinkle with chopped parsley and serve.

      And the result must be so:

Hotpot monkfish with potatoes

       Well, I hope that you have liked this recipe and hope that you want to try to become it in a very good dish.

      Until my next post, kind regards,


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Like 0


moonbeam said:
18 June 2016 @ 12:30

Your récipes are delicious. And always so well explained!

mariadecastro said:
18 June 2016 @ 14:26

Dear moonbeam: Thak you for your comment; it inspires me to follow talking to you about the best from Spain. Anyway, if there is any other theme, that you should like to read on my blog, please tell me it.See you soon. Kind regards. Luis.

Feia3 said:
30 October 2016 @ 20:06

This is a fantastic recipe, I would say of global interest. We have all ingredients available in Norway and have prepared it yesterday. It was a divine experience. Monkfish is "breiflabb" in Norway and "pescatrice" in Italy. Can I send you the picture of my Version from Trondheim? Where can I attach it?

mariadecastro said:
31 October 2016 @ 02:08

Thank you very much, Feia3, for your comment. I am thrilled that my recipe has liked in Norway .... so far from my home ...; but it is that the Internet has it so good: you can get very close to people, exchanging emotions, tastes, ideas, concerns and help, in a short time.I wouldlike you to send me a picture of my prescription to my email address ( because. I do not think that you can send it by eyeonspain. Thanks, again, and kind regards from Eapaña. Luis.

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