Monkfish with olive oil glaze
Prep time: 45 minutes
* 4 pieces of monkfish weighing 200 grams
* 350 grams of black ‘cacereña’ olives
* 300 grams of green beans
* 1 ripe tomato
* 1 spring onion
* 400 ml olive oil
Remove the pits from the olives, set aside 8 to 10 of them and mash the rest, leaving them in a fine paste. In a pot add the olive oil and place all of this on the stove, letting it glaze (at approximately 80º) over a low fire for 3 minutes.
Placed the seasoned pieces of monkfish in the oil from the olives and let them glaze for 10 minutes, but keep them from frying altogether. Meanwhile, cook the green beans in boiling water with salt. Once cooked, drain and cool them. Peel the tomato, remove the seeds and dice. Chop the spring onion, cut the rest of the olives into thin strips and mix all of this in a bowl with oil and salt. Set aside.
Remove the monkfish from the oil, cut into slices and place on the dishes. Serve with the green bean salad, seasoning with the olive paste.
Cod ‘esqueixada’ with Spanish olives
Prep time: 20 minutes
* 1 package of cherry tomatoes or salad tomatoes
* 300 grams of salt cod that has been soaked in water
* 200 grams of black ‘cacereña’ olives
* 1 red spring onion
* ½ red pepper
* ½ green pepper
* olive oil
* wine vinegar
Wash all the vegetables. Cut the tomatoes in half. and cut the peppers and spring onion into julienne strips. Set them aside in a salad bowl with a bit of salt, oil and vinegar. The amount of salt will always depend on how the salty the cod is after you have soaked it.
Cut the cod into thin slices, place them in the bowl and mix with the olives, sprinkle with chopped parsley and keep in the refrigerator until serving time.
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