Rape a la roteña: Difference between revisions
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|description=Monkfish in onion, tomato and brandy sauce which is names after Rota, a town on the Bay of Cadiz | |description=Monkfish in onion, tomato and brandy sauce which is names after Rota, a town on the Bay of Cadiz | ||
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<!-- /seo --> | <!-- /seo -->[[Monkfish]] in [[Onion|onion]], [[Tomato|tomato]] and [[Brandy|brandy]] [[Sauce|sauce]] which is names after Rota, a town on the [[Bay]] of Cádiz. | ||
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|TotalCalories = 1205 | |TotalCalories = 1205 | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 35 minutes | |CookTime = 35 minutes | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Nice</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5</span> | |||
<span class="reviewDesc">But expensive to make 🙁</span> | |||
[[ | <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | ||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/rapealaroteaa|#rapealaroteaa]] [[Special:Search/monkfish|#monkfish]] [[Special:Search/brandy|#brandy]] [[Special:Search/garlic|#garlic]] [[Special:Search/sauce|#sauce]] [[Special:Search/fish|#fish]] [[Special:Search/sherry|#sherry]] [[Special:Search/onions|#onions]] [[Special:Search/nutmeg|#nutmeg]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/diced|#diced]] | ||
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Latest revision as of 16:35, 4 March 2022
Monkfish in onion, tomato and brandy sauce which is names after Rota, a town on the Bay of Cádiz.
| Rape a la roteña | |
|---|---|
 |
| Rape a la roteña | |
| Servings: | Serves 4 |
| Calories per serving: | 301 |
| Ready in: | 50 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 35 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 21st January 2013 |
|
Best recipe reviewNice 4.7/5 But expensive to make 🙁 |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 5 tablespoons olive oil
- 2 large onions, finely diced
- Garlic, to taste, finely diced
- 1 large pepper, chopped
- 3 large ripe tomatoes, peeled
- 2 bay leaves
- Nutmeg, grated
- 1 kg monkfish fillets, thickly sliced and seasoned
- 60 ml sherry
- 60 ml dry white wine
Method
- Heat 2 teaspoons of the oil in a pan and sauté the onions VERY slowly, until they start to caramelise.
- Raise the heat slightly. Add a little more oil and then the garlic.
- Cook the garlic until soft and add the pepper.
- Cook for about 5 minutes.
- Add tomatoes, seasoning, bay leaves and nutmeg.
- Cook for a few minutes until any liquid has evaporated.
- Add the brandy and wine and allow to evaporate further.
- Meanwhile, heat remaining olive oil in a separate pan, add the monkfish and cook on each side until golden.
- Pour the sauce over the fish, heat through and serve.
Variations
Use Spanish brandy instead of sherry. The traditional fish to use is one called urta, which is not available in the UK. Monkfish, bream or snapper can be used as an alternative to urta. In Rota, there is an annual Fiesta de la Urta.
This dish can also be baked in the over, covered with slices of potato.
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