Seafood From Morocco
Monkfish with American sauce

Monkfish with American sauce

  • 2 beautiful monkfish tails
  • 2 Bottles of tomato puree
  • 1 tablespoon of tomato paste
  • 2 shallots
  • Vinegar
  • 2 garlic cloves
  • 2 Doses of saffron
  • Chopped parsley
  • A little espelette pepper
  • Flour
  • Olive oil
  • Salt and ground pepper
  1. Ask your fishmonger to lift the skin off the monkfish tails.
  2. Then remove the central bone and cut your fish into large pieces, flour them and brown them in hot olive oil.
  3. In the same pan, brown the shallots and minced garlic for a few minutes. Deglaze with the vinegar and let evaporate for a few minutes.
  4. Add the tomato puree, the concentrate and 1 grain of sugar for acidity.
  5. Season with saffron, chilli, salt, pepper and simmer for a good hour over low heat.
  6. Put the monkfish in the sauce and sprinkle with chopped parsley.
  7. Serve hot with cream polenta.