From the seafaring kitchen of Casa Bigote, comes a unique dish from an on board recipe, learned by the fishermen of Sánlucar. The greatest satisfaction of chef Fernando Bigote is that the plates come back “eaten clean”, for this he gives us the recipe for “Monkfish in fried bread sauce with king prawns”, marinated in lemon, garlic and parsley.

Ingredients:

1 kg. monkfish tail, 8 Sanlúcar king prawns, 3 slices of stale bread, 1 large onion, 4 cloves of garlic, 1 tablespoonful of sweet paprika, 2 noras (mildy spicy round dried pepper), 200 cl. virgin olive oil, 1 glass of “La Guita “Manzanita, parsley and salt.

Preparation:

1- Cut the monkfish into slices and put them into the stewpot or saucepan to start cooking.

2- Put the olive oil in another saucepan, fry the slices of bread and leave them to soak in the Manzanilla.

3- Fry up the onion, garlic and noras in the same oil. Remove it from the heat and add the chopped parsley (so that the parsley doesn’t burn).

4- This fry up is then placed in a mortar together with the Manzanilla soaked bred and crushed. Alternatively, to make it easier, the mixture may be blended in a food mixer.

5- Remove the saucepan from the heat and put the tablespoonful of paprika into the remaining oil. Then pour this and the sauce into the pan containing the monkfish.

6- Cook on a medium flame for 10 minutes and add a little salt.

7- Two minutes before removing it from the heat add the king prawn tails.

Dish presentation:

Serve the monkfish on a flat plate with a couple of king prawns on top. Decorate with a triangle of fried bread and a sprig of raw parsley.

The Chef’s Secret:

When making the ´majao` with the fried bread and green vegetables try adding a little monkfish liver, to give it a special taste.