Medium
Indulge in succulent pork tenderloin marinated in a flavorful blend of kōji, served with creamy nduja sauce, aromatic ajoblanco, and pickled grapes for a tantalizing gastronomic experience.
min
min
Fish Stock:
Add oil to a casserole. Fry the pepper and all the shellfish until well browned. Add the fish bones and the garlic. Add all the vegetables and mineral water.
Monkfish Stew:
Fry the onion, garlic and tomato on a low heat until they are well caramelized.
Add 1 tbsp of the chopped ingredients, fry on a low heat and add the brandy until all the alcohol has evaporated.
Add the fish stock. When it begins to boil add the quartered potatoes and cook for 8 minutes.
Add the fish and cook for 5 more minutes. Finally, add the shellfish, giving them just long enough to heat through.
Test for seasoning. Allow to rest for 3 minutes before serving.
Fish Stock:
Add oil to a casserole. Fry the pepper and all the shellfish until well browned. Add the fish bones and the garlic. Add all the vegetables and mineral water.
Monkfish Stew:
Fry the onion, garlic and tomato on a low heat until they are well caramelized.
Add 1 tbsp of the chopped ingredients, fry on a low heat and add the brandy until all the alcohol has evaporated.
Add the fish stock. When it begins to boil add the quartered potatoes and cook for 8 minutes.
Add the fish and cook for 5 more minutes. Finally, add the shellfish, giving them just long enough to heat through.
Test for seasoning. Allow to rest for 3 minutes before serving.
15 mins
15 mins
