Four 4 servings: 800 g monkfish; 400 g potatoes; 1 big-sized onion; . 4 tbsp
tomato purée; 1 hard-boiled egg; flour; parsley; paprika; fish stock from
Preparation: Salt the fish pieces, dredge in flour, fry them in a casserole with
olive oil and reserve. Sauté, in the same casserole, first the onion on a medium
fire, and afterwards add the tomato purée, give a stir and let it simmer for 10
minutes (rehydrate if necessary). Next, add the paprika, and the fish stock
straightaway to avoid the spice gets burned, and finally add the potatoes..
Simmer the for 18-20 minutes (check if potatoes are cooked). If you want to use
hake or fresh codfish, then the fish should be added ten minutes after the
potatoes have been added to avoid it breaks up.
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Piquillo Peppers stuffed with Cod (Pimientos del piquillo con bacalao) (42)

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