Horaci made some Catalan monkfish stew on Sunday and it was
delicious. Culled from a recipe from his grandmother, it contains few
ingredients, but was incredibly rich and flavorful. I didn’t realize
making fish stew could be such an easy affair. Joanna who is averse to fish, pregnant and all, even mopped it up. We had a “sobre mesa” like they do in Barcelona, which means we
had a long, lazy post meal chat at the table, with bread crumbs and dishes
still hanging around. (Congealing
food is what makes it a true sobre mesa). Brian came by,
about 3 hours into digestion, when we had long ago moved onto the couch and into
coffee and scotch.
Catalan Monkfish Stew
1 pound monkfish
2 tablespoons parsley
1 small can of tomato paste
2 1/2 cups of fish stock (Horaci used a fish stock bouillon
cube in water)
2 healthy sized Yukon gold potatoes
1/2 cup wine if you have some on hand
1 can of peas
1/2 cup of almonds
1/4 cup pine nuts
2 cloves chopped garlic
Red chili flakes to taste (my addition)
Salt/pepper









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