Rape a la Cazuela "Monkfish Casserole"
Rape a la Cazuela is a delicious traditional Spanish fish recipe! (Rape, by the way, is pronounced "rah-pay"). Monkfish is a luxurious white fish that has a wonderful texture. There are many ways to prepare this fish, and I will add more recipes over time. This great fish recipe is prepared with a thick tomato sauce and then baked to finish. The result is a delicious fish with a nice rich sauce. This dish is really easy to make and worth trying on your next "fish night." Give this one a try and let me know what you think! 
Serves: 4Preparation time: about 40 minutes INGREDIENTS 1-1/2 lb of monkfish 1 onion bunch of flat-leaf parsley 16 oz can of diced tomatoes in sauce 1 TB flour 2 cloves garlic 2 TB olive oil 1/4 cup white wine salt and pepper to taste DIRECTIONS Start by boiling water in a stock pot. Add a clove of garlic (cut in half), about a half handful of the parsley, a quarter of the onion and a pinch of salt. Lightly season the fish with salt and put the fish into the boiling water to cook for 3-4 minutes. Meanwhile, preheat the oven to 375°F. In a large skillet, heat the oil. Finely chop the remaining clove of garlic and half of the onion. Add this to the hot oil and cook for a couple minutes. Add the flour and stir vigorously for 2 minutes. Now add the can of tomatoes and about 1 TB of chopped parsley. Add the wine and simmer for 3-4 minutes. When the fish is done, remove it from the stock (discard stock) and add it to the sauce. Place the entire contents of the fish and sauce into a baking dish and bake for about 15 minutes. Garnish with fresh parsley and serve! Enjoy!  Return from Rape a la Cazuela Recipe to Home
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