This traditional Catalan picada features tender monkfish seared and simmered with aromatic vegetables, tomato, and white wine—a Mediterranean coastal dish with deep, earthy flavors built through careful deglazing and slow simmering.
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Prepare the monkfish and vegetables.
Heat olive oil in a pan and sauté garlic and onion until softened.
Add tomato and cook down into a sauce base.
Add the monkfish pieces and cook briefly on each side.
Deglaze with white wine and add remaining vegetables.
Simmer until monkfish is cooked through and vegetables are tender.
Season with salt and pepper and finish with fresh herbs before serving.
Written automatically by CookOS, not by the creator.
Store leftovers in an airtight container for up to 2 days; gently reheat on the stovetop over low heat to avoid overcooking the fish.
Written automatically by CookOS, not by the creator.
Yes. Halibut, cod, or sea bass work well; choose firm white fish that holds its shape during simmering.
The flesh should be opaque and flake easily with a fork when fully cooked, typically after simmering for 6–8 minutes depending on piece size.
Deglazing lifts flavorful browned bits from the pan, building depth and acidity that balances the rich tomato sauce and monkfish.
Yes. Prepare the sauce base through step 3 up to one day ahead; sear and simmer the monkfish fresh just before serving to keep it tender.
Parsley, thyme, and fennel fronds are traditional Catalan choices; basil also complements the tomato and monkfish well.
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