Spanish Baked Monkfish with Leek Sauce
(Rape con puerro) Andalucia Spain
serves 4
4 cloves garlic, peeled
1 medium onion, peeled and coarsely chopped (1/3 cup)
1 cup finely chopped leek
1 1/2 cups fish broth (12 oz) (1 US cup equals 1/4 litre)
1/2 cup (4oz) dry white wine
1/2 cup (4oz) licor 43 (a brilliant, clear golden liqueur with the flavor of
citrus fruits, available in most liquor stores)
3 tablespoons chopped parsley (45ml)
salt to taste
1/4 cup olive oil (about 60ml or l/2 fl oz)
2 pounds monkfish fillets (1000g)
6 lemon slices for garnish
In a food processor or blender, mix all ingredients except olive oil, lemon
slices and the fish. (In portions if necessary). With the motor turning, add the
oil in a thin stream until smooth. Pour half the blender mixture in a baking pan
and place the fish in the center. Pour the rest of the mixture over the fish and
bake in a 350deg oven(180degC- gas 4) preheated oven for about 25 minutes or
until the fish is done. Serve in the pan and garnish with the lemon slices.
Note:Serve with white rice and Sherry or your favorite pasta dish.