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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.

A fish recipe in Spain for this summer
Sunday, July 19, 2020 @ 12:10 AM

      Today I would like to show you a recipe called "Monkfish and zucchini with chorizo pepper sauce", by the great Spanish chef, Karlos Arguiñano.

       Karlos Arguiñano says that: "A monkfish is a white fish that contains proteins of high biological value, and that has many vitamins and minerals that make this dish a tasty and healthy menu".

A monkfish

Monkfish tails

      These are the Ingredients for 4 people:

1 monkfish tail (500 grams)

1 zucchini

4 cloves of garlic

2 red onions

1 apple

5 dried red peppers

20 grams of breadcrumb

100 milliliters of white wine


I beaten egg

Extra virgin olive oil



A green zucchini

Cloves of garlic

Red onions


Dried red peppers


White wine


Beaten egg

Extra Virgin Olive Oil



        And this is the elaboration of the recipe:

      Remove the stems from the dried red peppers. Put them in a saucepan and cook them for 20 minutes. Move away, take the meat out and reserve it. Also reserve 400 ml of the cooking water from the dried red peppers.

Arguiñano is cooking the dried red peppers​​​​​​​

      Peel the garlic cloves, cut them into slices and brown them in a saucepan with a little bit of olive oil. Peel the red onions, dice them and add them. Sauté the onions until golden. Peel the apple, remove the core, cut it and add it. Also add the meat of the dried red peppers, the breadcrumbs, the white wine and the cooking water of the dried red peppers. Cook the sauce over medium heat for about 20 minutes. Transfer it through the food mill to a saucepan and keep it warm.

The sauce from the food mill​​​​​​​

      Wash the zucchini and cut it (with skin) into half centimetre slices. Season, coat them with flour and beaten egg and fry them in a pan with oil. Remove and drain them on a plate covered with absorbent kitchen paper.

      Cut the fish into fillets ½ centimetre thick. Coat them with flour and beaten egg and fry them in the same pan where you fried the zucchini. Drain them on a plate covered with absorbent kitchen paper.

Arguiñano is frying the fish

      Serve on each plate a little bit of sauce and a few pieces of fish and a few pieces of zucchini. Decorate the dishes with some parsley leaves.

Arguiñano has decorated the dish​​​​​​​

And this is the dish up close​​​​​​​

      Well, I hope that you have liked this recipe and hope that you will try to cook it very soon.

      Until my next post, kind regards,


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Like 0


abopst said:
Saturday, July 25, 2020 @ 9:58 AM

This recipe says it includes chorizo but in the instructions doesn't include chorizo when does that get included ?!

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