Wednesday, June 13, 2012

Monkfish Donostiarra Style (Rape a la donostiarra)

The secret of this recipe is the amount of garlic used in the sauce. Its name comes from San Sebastian in the Basque Country, which in Basque, the native language, is Donostia, and the suffix rra, which means "from." So, "from San Sebastian." The sauce is used all over Spain now. In many of their sauces the Basque use garlic, dried cayenne pepper and parsley. We see this way of cooking in many Basque staples such as codfish, potatoes, and marmitako (tuna stew), and also in certain delicacies such as baby eels.


2 monkfish tails
1 medium size onion, cut in julienne
2 tablespoons olive oil

1 garlic head, cloves cut crosscut
2 dried cayenne peppers
1 tablespoon Spanish smoked paprika
1 tablespoon apple cider vinegar
2 tablespoons olive oil
salt to taste

In an oven pan place 2 tablespoons olive oil, the onion making a bed, and then the monkfish. Drizzle some oil on top and a pinch of salt. Put in a preheated oven at 355˚ for about 20 minutes.

While the fish is cooking, put in a frying pan 2 tablespoons olive oil, the garlic and the dried cayenne pepper. When the garlic starts getting lightly brown, remove the pan from the burner and add the paprika and the apple cider vinegar.

Remove the fish from the oven after 20 minutes and place the fish and onion on a serving platter. Then pour some of the liquid from the oven pan into the mix of garlic,cayenne, paprika and vinegar. Whisk well and pour over the fish. Garnish with parsley.

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