Rape al ajillo
The Spanish cook love to cook al ajillo with lots of garlic & wine and this recipe of monkfish cooked with garlic and fino sherry is very easy and delicious, served with steamed new potatoes and braised greens, it makes a lovely main course for a dinner party. I had the privilege of attending a cookery demonstration at Ballymaloe Cookery School by the wonderful chefs Sam & Sam Clark where they signed a copy of their book Moro the Cookbook for me, it is a great cookbook featuring recipes from their restaurant Moro, where they cook with influences from Spain, North Africa & the Eastern Mediterranean, this recipe is taken from that book.
Ingredients:
4 tbsps olive oil
8 garlic cloves, peeled
4 trimmed monkfish fillets (200-250g each)
150ml fino or manzanilla sherry
2 bay leaves
A large pinch of saffron strands. infused in 4 tbsps boiling water
100g raisins, soaked in warm water
100g pinenuts, lightly toasted
Method:
In a large, heavy based pan, heat olive oil over a low to medium flame and gently fry the garlic until pale golden. Remove with a slotted spoon and set aside.
4 tbsps olive oil, 8 peeled whole cloves of garlic |
Turn the heat up, season monkfish with a little salt & pepper and add to pan. When one side has browned slightly, carefully flip over and fry for another minute before adding back garlic, followed by sherry, bay leaves, saffron infused water and drained raisins.
4 trimmed monkfish fillets, salt & freshly ground black pepper, 150ml fino or manzanilla sherry, 2 bay leaves, large pinch of saffron strands infused in 4 tbsps of boiling water, 100g raisins soaked in warm water |
Simmer for a few minutes to burn off alcohol and cook the monkfish through, turning occasionally. Taste for seasoning and add pinenuts.
100g lightly toasted pinenuts |
Serve immediately with steamed new potatoes and braised greens.
Notes on where I buy my ingredients:
Monkfish from K O'Connells, The English Market, Cork (readily available)
Sherry from Bubble Brothers, The English Market, Cork or any good off-licence
Moro the cookbook by Sam & Sam Clark features recipes from their highly acclaimed restaurant of the same name. The book features recipes that offer warm spices and fiery sauces, slow-coked stews and dishes with delicate flavourings. The dishes are easy to cook at home and at the same time extremely pleasurable to eat. If you would like to buy this book please click on the link Moro the Cookbook
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