Preparation

Cut the monkfish loins into cubes.
Place the rest of the monkfish in a pan to prepare a broth, adding water and bring to the heat. Cook for 10 minutes.

Cook the beans in a separate pan

Peel the onion, garlic and carrot. Chop the onion and garlic and cut the carrot into slices.
Put everything in a pan with oil and add the bacon.
Mix and cook until the onion is tender.
Add the chopped tomatoes, stir and bring to a boil.

Add the monkfish cubes, season with salt and pepper, cover and simmer for 10 minutes.

Add the drained beans and a little broth from the rest of the monkfish until the mixture is covered.
Stir and cook over low heat for another 10 minutes.
Check the seasoning and serve sprinkled with chopped parsley or cilantro.

Ingredients

  • 600 grams of monkfish
  • 500 grams of white beans
  • 5 peeled tomatoes
  • 100 grams of bacon in pieces
  • 1 onion
  • 3 cloves of garlic
  • 1 carrot
  • Olive oil
  • Chopped parsley or coriander
  • Salt and pepper to taste