Hello everyone here we are after all parties, drink and food still alive!

I’m so happy that many of you came to show me some of the recipes that you made for Christmas!! You made me very happy and this month’s special request I received is Monkfish.

I love this fish and it’s very popular in the part of Spain I come from. So here we go, let’s make Monkfish Galicia style served with salsa de ajada

1 bonefish tail
4 medium potatoes
1 onion
4 cloves of garlic
1/2 cup of olive oil
Sea salt

  1. Slice the monkfish and marinate it with 1 clove of garlic, salt, parsley and olive oil. Let it rest for 30 minutes.
  2. Half an hour later, fill the casserole with cold water. Add the potatoes cut into slices, onion and salt and bring to boil. Cook for 6-7 minutes. The potatoes have to be a tad hard otherwise they go mushy when you continued to cook. Add the monkfish and cook for another 10 minutes approx. depending on the thickness of the fish.
  3. Meanwhile make the “ajada” – slice the rest of garlic and fry it in olive oil. As soon as the garlic gets a little colour remove the fry pan from the stove, add the paprika and mix well. Then add the ajada into the pot with the monkfish.