Monkfish in green sauce, a very simple fish dish to prepare and a dish that we have ready in a short time. A smooth and light fish dish in easy and quick green sauce with spectacular results.
This recipe for monkfish in green sauce is a traditional Basque dish, a dish that has many variations as it can be made with other fish, and you can add clams, prawns… and since we are with the Christmas holidays too We can add to this dish some hard-boiled eggs broken in half and some white asparagus, for example. A very complete dish for Christmas lunch or dinner and other special dates.
Ingredients to make Monkfish in green sauce:
- 1 monkfish tail sliced
- 1 onion
- 2 garlic cloves
- 125 milliliters of white wine
- 1 glass of fish brother or water
- 8 prawns, prawns..
- 2 tablespoons of flour
- 1 handful of chopped parsley
- 1 splash of olive oil
- 1 pinch of salt
How to make Monkfish in green sauce:
- Prepare the ingredients to make the monkfish in green sauce. Chop the onion very small and the garlic. Peel the prawns, reserve the heads.
- We put a casserole on the fire, put a good jet of oil and add the heads and shells of the prawns. Sauté it a bit in the oil. We take out
- In the same oil to sauté the prawns, add the chopped onion and garlic . We let it all poach over medium heat.
- Salt the monkfish pieces.
- When the onion and garlic are poached, add the flour, stir everything together and cook for 1 minute.
- Add the glass of white wine and let it reduce for a couple of minutes.
- Add the water or fish broth, let it cook for 5 minutes and add the monkfish. We will have it cooking for 10 minutes, depending on whether you like the monkfish more or less done in easy green sauce.
- At the last minute we add the peeled prawns, since they are ready in 1 minute.
- Chop a lot of parsley and add it to the casserole. We remove. We turned off. And that’s it
- Serve the monkfish in freshly made green sauce.
