Entree: Spain – Asturias – Pixín a la Cazuela (Monkfish simmered in an Asturian casserole with potatoes, garlic and smoked paprika)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 26 min

Total 40 min

Ingredients

- 2 monkfish fillets, approx. 8 oz (225 g) each, skinned and cut into large chunks
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, thinly sliced
- 2 medium potatoes, peeled and cut into 1/2-inch (1.3 cm) slices (about 12 oz / 340 g)
- 1 tsp (5 g) pimentón de la Vera (smoked paprika)
- 1/2 tsp (2 g) sweet paprika (optional)
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) fish stock or water
- 1 bay leaf
- Salt and freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Heat 3 tbsp (45 ml) olive oil in a wide cazuela or heavy skillet over medium heat. Add onion and a pinch of salt and cook slowly until soft and beginning to caramelize, about 8–10 minutes.
2. Add the sliced garlic and cook 1 minute until fragrant. Push the onion and garlic to the side of the pan.
3. Add the potato slices in an even layer and cook 3–4 minutes to start browning, then sprinkle the pimentón de la Vera and sweet paprika over the vegetables and stir briefly to toast the spice, being careful not to burn it.
4. Pour in 1/2 cup (120 ml) dry white wine to deglaze, scraping up any browned bits, then add 1 cup (240 ml) fish stock or water and the bay leaf. Bring to a gentle simmer, cover and cook 8–10 minutes until potatoes are nearly tender.
5. Nestle the monkfish chunks into the simmering liquid and vegetables, cover and poach gently over low heat until fish is opaque and just cooked through, about 6–8 minutes depending on thickness.
6. Remove the lid, increase heat slightly and reduce the sauce for 1–2 minutes if needed. Season with salt and freshly ground black pepper to taste.
7. Sprinkle with 2 tbsp (8 g) chopped fresh parsley and serve directly from the cazuela with crusty bread.