Monkfish casserole with cabbage and sobrasada
60 MINUTES • 4 PEOPLE
- 100 g of Sobrasada de Mallorca El Zagal cut into cubes 8 pieces of monkfish without bones of 60 g each 30 g of pine nuts 30 g of raisins 8 cabbage leaves without the nerve and cut into pieces 0.5 dl of white wine An onion finely chopped 2 cloves of garlic, chopped finely 200 g of tomato pulp 200 g of chanterelles cut into wedges 100 g of peas A tablespoon of parsley 2 dl of olive oil Salt and ground white pepper
First of all, we must season the pieces of monkfish, once done, we pass them through flour and fry them in a frying pan with oil without turning any color.