12 Jul The Britos in Barcelona!
David’s parents came to visit from New York for two weeks. A veeeery exciting and anticipated visit!
One of our first stops had to be my parents place. They live 40 minutes outside the city, in the countryside close to a town called Pallejà. In summer, a nice bath in their pool with views of Montserrat mountain is the best way to cool down from the heat…
But before the bath we enjoyed my mother’s cooking… yummy yummy :)…This is what my mother prepared for us: Chilled Vichyssoise cream (cream made with leaks and onions. My mother does not put potatoes), Empedrat (dish made with codfish and fesolets, sort of navy beans), Escalivada (grilled peppers and eggplants), jamón ibérico with bread with tomato, Rap Allagostat (monkfish) with Romesco sauce and All i oli, all paired with my father’s cava sangria!!! 5 fork lunch! That’s what my sweet grandfather will say.
Here is my mother’s recipe for Rap allagostat (translated as “monkfish-lobster”) for 6 people:
800 g of monkfish
30 g pimentón de la vera (spanish smoked sweet paprika)
Ask the fishmonger to take the middle bone of the monkfish out and to tie the two fillets together.
Preheat the oven to 200 C (392 F)
Season the fish with some salt, a few drops of lemon juice, and pimentón de la vera. Make a nice gentle massage to the fish. 🙂
Place the monkfish pieces in an oven tray and cook at 180 C (350 F) for 16 minutes. After 8 minutes turn the fish and take out the water that the fish releases. Cook for 8 more minutes, take it out of the oven and, again, take out the water.
Let it cool with a cover of either aluminum foil or, even better, with a lid or tray that has the same size as the oven tray. Then every 10 minutes keep taking out the released water until it cools down, around 2-3 hours.
It is important to keep taking the water out from the tray so the monkfish gets a strong and firm consistency, like a lobster!!! Yeah!! This recipe is better to prepare the day before, which is kind of perfect for enjoying when your guests are actually over.
By the way, you can store the water from the fish and use it as a stock for some other meal, since it is nice and flavorful. As long as the paprika works with it…