Galician style monkfish is a fish prized for its seafood flavour and excellent, compact texture, which, in this recipe, is served with salsa de ajada, a traditional Galician sauce.
Ingredients: one monkfish tail, 4 medium potatoes, 1 onion, 4 cloves of garlic, salt and parsley, 1/2 cup olive oil, paprika, water and sea salt.
Preparing the monkfish: half an hour before you start cooking, slice the monkfish and marinate it with garlic, salt, parsley and a drizzle of olive oil. Let it rest.
Half an hour later, put a pot of water to boil. When the water is still cold, add the coarsely cut potatoes and onion. Add salt and cook for 6-7 minutes. The potatoes have to be a tad hard, otherwise they go mushy when you continue to cook. Add the monkfish with its marinade and cook for another 10 minutes, approximately. Cooking time will depend on the thickness of fish.
Meanwhile slice the remaining garlic and fry it lightly in olive oil. Remove from the stove and add the paprika, then drain the water from the fish and add the sauce.