Mozarabic monkfish with a sauce of sweet wine, raisins, and pine nuts from Andaluz: A Food Journey Through Southern Spain by Fiona Dunlop
This sweet, raisiny fish dish is really unusual and yet again recalls the days of Al-Andalus, when these flavors were combined so often and so successfully. The
Ingredients
- 2 medium carrots, finely chopped
- Salt
- 2 onions, finely chopped
- 1 lb 12 oz (800 g) steaks of monkfish, anglerfish, or porgy
- ⅓ cup (80 ml) Pedro Ximénez wine
- ¼ cup (1½ oz/40 g) raisins
- 2½ tablespoons pine nuts
- 4¼ cups (1 liter) homemade or quality fish stock
- 1–2 teaspoons cornstarch, dissolved in 2–3 tablespoons water
- 3 tablespoons extra virgin olive oil
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