3 Tasty Recipes Cataplana of Monkfish

Is thinking of a recipe to use the cataplana? You have just found the perfect option. The Cataplana of monkfish with three different preparations. Will resist?

3 Tasty Recipes Cataplana of Monkfish

By the fact that to be a fish traditional on the revenues of the Portuguese, there are many options for the cataplana of monkfish to experience. Each version has a touch of special flavor of the regions of origin, who will like to get to know and enjoy.

With the monkfish you can use seafood, anchovies and flavors smoked. All of these ingredients determine the flavour of the monkfish, and result in prepared food for any occasion. These are three variations that we carefully selected for you.

3 RECIPES CATAPLANA OF MONKFISH

1. THE CATAPLANA OF MONKFISH WITH ANCHOVIES

This is a recipe without seafood. There is only the monkfish, anchovies, and many spices and natural spices to whet the palate.

– Ingredients –

  • 50 ml extra virgin olive oil
  • 1 stalk of garlic-a French julian
  • 1 large onion, in julienne
  • 4 fillets of anchovies
  • ½ Red bell pepper chopped
  • 2 tomatoes in slices without skin and without seeds
  • 1 chilli fresh in slices
  • Sea salt q. b.
  • Juice of half a lemon
  • 800 g of fillet of monkfish
  • The leaves of the coriander and red pepper chopped for garnish q. b.
  • 250 ml of broth of monkfish

– Ingredients for the broth –

  • 50 ml olive oil
  • 4 cloves of garlic
  • 1 large onion, diced
  • Head, liver of the monkfish
  • 2 stamens of saffron
  • 1 coffee spoon of saffron of the earth (turmeric)
  • 1 bunch of parsley
  • 1 bunch of lemon thyme
  • 500 ml water

– Mode of preparation –

  1. Start by making the broth salteando in a pan with the onion and garlic with the olive oil. Stir for 2 minutes, fold in the anchovies and cool with the wine.
  2. Add all other ingredients, bring to the boil and cover with water. Boil on a low heat for 5 minutes, remove and let cool.
  3. Discard the bones from the monkfish, take advantage of all the fish as possible. Pass in a colander and reserve the liquid with the bits of fish.
  4. In a cataplana, add the olive oil, onion, garlic-French, the stamens of the saffron, the pepper and the chilli and let sauté for 2 minutes. Add the anchovies and freshen with lemon juice.
  5. Add the tomatoes with a pinch of brown sugar, and soon after, the fillets of monkfish. Add a little broth, check the seasoning, close the cataplana and let it cook for 10 minutes.
  6. How to trim, fillets of anchovies, leaves from the coriander and red pepper chopped. Serve with toasted bread in the frying pan with butter, garlic and thyme or with a potato.

2. THE CATAPLANA OF MONKFISH AND SEAFOOD

The first suggestion of a complete recipe, with all the fresh seafood to which you are entitled. It is a spectacular taste of the sea.

– Ingredients –

  • 1 dl olive oil
  • 3 onions
  • 6 cloves of garlic
  • 1 green pepper
  • 500 g of ripe tomatoes
  • 500 g of anglerfish
  • 2-legged crab
  • 4 scallops + 4 squid
  • 500 g of clams
  • 500 g of potatoes
  • 16 cameroon
  • 1 bunch of coriander
  • 1 bay leaf
  • 1 cup of Port wine
  • Salt, chili and pepper q. b.

– Mode of preparation –

  1. Season the fish with salt, and clean the squids. Peel the potatoes and onions and cut into rings. Wash and chop the bell pepper and the tomatoes.
  2. Pour a little olive oil in the cataplana, and arrange the clams on the bottom. Cover with a layer of onions, peppers, garlic, coriander, tomato and finally the potatoes.
  3. Add the monkfish, squid slices, the scallops and the legs of the shoe cabinet. Arrange over the shrimp. Cover with the remaining onion, peppers, garlic, coriander and tomato.
  4. Finally, add the Port wine, the salt, chilli and remaining olive oil and drizzle. Close the cataplana and cook for about 20 minutes.

3. THE CATAPLANA OF MONKFISH WITH SEAFOOD, HAM AND SAUSAGE

Seafood can add the ham and the sausage that give a flavor smoked to the recipe.

– Ingredients –

  • 400 g of monkfish
  • 500 g potatoes
  • 500 g onion
  • 500 g of tomato
  • 1 green pepper
  • 1 dl olive oil
  • 125 g of crumb mussels
  • 150 g shrimp
  • 125 g of the crumb of cockles
  • 500 g of clams in the shell
  • 80 g of ham
  • 50 g of sausage
  • 2 cloves of garlic
  • 1 cup white wine
  • Parsley and coriander
  • Salt and chilli powder

– Mode of preparation –

  1. Season the fish with salt.
  2. Peel the potatoes and onions and cut into cubes. Cut the tomato and the pepper.
  3. Pour a little olive oil in the cataplana, and arrange layers of onions, potatoes, peppers, and tomatoes. Add the mussels, cockles, shrimp and monkfish.
  4. Cover with the remaining onions, potatoes, peppers, and tomatoes. Finally, put the clams, the smoked ham into strips and the sausage into slices.
  5. Season with minced garlic, wine, salt, chilli, parsley and the chopped coriander and the remaining olive oil.
  6. Close the cataplana and cook for 20 minutes. Turn and bake for a further 10 minutes.