Monkfish is called Rape in Spain or Peixe Sapo in Galicia, where this recipe hails from.

Monkfish has much going for it. Light, tasty and very low in fat. It's widely available throughout Spain but has never tasted nicer than in this green and picturesque corner of north western Spain.

The following recipe sees it combined with saffron, almonds, olive oil and fresh or frozen peas.


800 grams of monkfish fillet, skinned
1 finely chopped onion
Black Pepper
15 whole blanched almonds, toasted and finely ground
3 crushed garlic cloves
A pinch of crushed saffron threads
1 tablespoon of finely chopped flat leaf parsley
Olive oil for drizzling
2-3 tablespoons of water
250 grams of, ideally fresh, or frozen garden peas


Cut the monkfish into eight evenly sized pieces. Spread the onion out over the base of a flameproof casserole or cazuela. Arrange the monkfish over the top. Season to taste with salt and pepper. Drizzle over a little olive oil. Cover tightly and cook over a medium heat for five minutes. Put the ground almonds, garlic, saffron and parsley in a small bowl with the water and blend together to make a smooth paste. Spread the mixture over the top of the fish and add the peas. Re-cover and cook for a further five minutes or until the fish is cooked through. Consider serving with a mixed salad or new potatoes.