Monkfish alla Catalana

The ideal Aperirecipe for those who want taste and freshness.

For those who love certain flavors, summer is a wonderful season: delicious dishes based on fish and vegetables are the order of the day and accompanying them with a good wine soon becomes a ritual that you can not give up. If you also love this type of cuisine and want to test yourself, La Pettegola has in store for you an unmissable Aperirecipe: Monkfish alla Catalana!


  • 800 g monkfish
  • 1 carrot
  • 2 celery stalks
  • Banfi extra virgin olive oil
  • Salt to taste
  • 1 red Tropea onion
  • 12 cherry tomatoes
  • 1 untreated lemon
  • Pepper to taste


The method is as follows. First, score the tomatoes on the bottom and immerse in boiling, slightly salted water for 20 seconds, then drain and soak in ice water, then remove the peel. Season with oil and sugar and lay them neatly on a baking sheet with baking paper. Bake at 140° C for two hours and cool.

Now peel a carrot and cut into julienne. Par and clean celery, remove filaments, and cut into julienne, like spaghetti. Finely chop the onion. Put all the vegetables in ice water for 10 minutes, then drain and dry well.

At this point remove the central bone of the monkfish and. Scald in water for 8-9 minutes, drain, and cool. Then season all the raw vegetables with oil, salt, and pepper and place on the dish, adding the monkfish and confit tomatoes on top. Finally, season with a little oil and the grated rind of a lemon. Your Monkfish alla Catalana is ready to make all your guests jealous!

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