Monkfish Marmitako Recipe

Name: Monkfish Marmitako
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small monkfish (enough for two people); 2 potatoes; 10 cloves garlic; good olive oil; red pepper (Piquillo, if you can get them); green or California pepper; 1 cup chicken or fish stock; 1 cup fresh diced parsley; about ten leaves fresh basil; 1 tbsp oregano; celery salt or Old Bay or cajun spice mix; pepper

Servings: persons

2 small monkfish (enough for two people)
2 potatoes
10 cloves garlic
good olive oil
red pepper (Piquillo, if you can get them)
green or California pepper
1 cup chicken or fish stock
1 cup fresh diced parsley
about ten leaves fresh basil
1 tbsp oregano
celery salt or Old Bay or cajun spice mix
pepper

1
1. preheat oven to 175u00b0C or 350u00b0f.
2
2. Brown 10 minced cloves of garlic in olive oil, set aside.
3
3. Grease a cermaic pot (with lid) with olive oil and then line with big slices of potato.
4
4. Add diced basil, parsley, oregano.
5
5. Put in skinned, deboned monkfish filets.
6
6. Add one cup chicken or fish broth.
7
7. season with celery salt or whatever you have chosen.
8
8. Put browned garlic on top of fish.
9
9. Cook for about 30 minutes with the lid on (until potatoes are done)
10
10. While fish is in oven, dice and mix red and green peppers, stir fry quickly (1-2minutes).
11
11.(optional) you can remove the lid and braise the garlic if you want.
12
12. add salt and pepper to taste
13
13. Serve fish over peppers and potatoes, add pepper.
14
- Chowder version: add 1/2 - 1 cup cream and 1/4 - 1/2 cup grated parmesan before serving.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 small monkfish (enough for two people), 2 potatoes, 10 cloves garlic, good olive oil, and more.

Yes, Monkfish Marmitako falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Monkfish Marmitako

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