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Monkfish with brandy (Rape al brandy - Catalonia) from The Food of Spain by Claudia Roden

  • Cognac
  • parsley
  • tomato purée
  • monkfish fillets

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Notes about this recipe

  • Eat Your Books

    Can substitute cod, turbot, or haddock for monkfish.

  • zorra on October 17, 2015

    Just right for two people. Added a bit of butter at end to sauce, which is also nice on accompanying steamed green vegetables. Love it when a supermarket search leads me to use my newest cookbook.

  • TrishaCP on June 10, 2013

    A really simple and delicious fish dish- I used striped bass rather than monkfish. Fish is browned in olive oil, and then simmered in a broth of water, tomato paste, garlic and brandy. Other than the fact that I couldn't get the brandy to flame per the recipe, this was a great success that I will make again.

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