Seared saffron monkfish with black-eyed beans from The Spanish Home Kitchen: Simple, Seasonal Recipes and Memories from My Home (page 93) by José Pizarro

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Notes about this recipe

  • Eat Your Books

    Allow dried beans to soak overnight. See recipe for a variation.

  • katiesue28 on May 26, 2023

    I don't know if I'm just not a fan of monkfish, but I found this whole dish to be quite bland. I would recommend upping the salt content, and would use a different, more flavorful fish. The black-eyed beans were a bit bland but could be improved with more seasoning and some tomato paste.

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