Monkfish whit Burnt Garlic

Rap a l’All Cremat ///

Monkfish whit Burnt Garlic

This is a Catalan traditional recipe originally from Costa Brava’s fishermen (Girona), and the title is misleading as we don’t really burn the garlic…

In a big pan, put some olive oil, enough to generously cover the bottom and start frying at very low gas the finely sliced cloves of garlic till they are toasted but not burnt (or they become bitter). Slow is better, and if you want, you can add some pinenuts too. Once toasted, retire and keep…

With the same oil, fry a couple of bread slices. I used dry sourdough bread, it looks awesome! Retire and reserve too.

Finally, add some leaves of parsley to the oil. Warning: it will splash! Be careful. retire and reserve too…

Put the roasted garlic, fried bread and parsley together in a mortar and pestle.

Add some grated fresh ripe tomatoes in the oil and fry the tomato (sofrito). Meanwhile, chip some peeled potatoes and heat your stock (fish soup or other stock, if homemade even better). Once the tomato is ready (12 min?) add the potatoes and the stock (just to cover) put a lead and boil for ten minutes and add the ‘picada’. The picada is the bread / garlic / parsley mix.

In our case, I added some Spanish broad beans into the mix, but you can add prawns or other extras.

After 10 minutes add the clams and the cuts of monkfish (prepared previously), cook for an extra 2 to 5 minutes and stop, let it rest for ten minutes or more and serve.



  • Monkfish tail, cut into pieces
  • 4 large potatoes, peeled and cut into slices of 1/2 cm
  • Virgin olive oil
  • 10 cloves of garlic
  • 3 ripe tomatoes
  • Fish soup
  • Fresh parsley
  • 1-2 slice of bread
  • Salt and pepper
  • Clams (put them in fresh water with salt to clean)
  • Additional / Optional: prawns / beans / other