This Recipe is by Chef Jesus Bonilla
1 CUP TRADITIONAL FISH STOCK
3 TABLESPOONS EXTRA – VIRGIN OLIVE OIL
2 OUNCES MONKFISH, CUT INTO ¾ INCH CUBES
¼ POUND ANGEL HAIR PASTA BROKEN INTO 1 INCH PIECES
1 GARLIC CLOVE, PEELED AND VERY FINELY CHOPPED
3 TABLESPOONS SOFRITO
SALT TO TASTE
8 MEDIUM SHRIM, PEELED, DEVEINED AND CUT INTO ¾ INCH PIECES
¼ CUP ALLIOLI
Bring the stock to a boil in a small saucepan, once it boils, reduce the heat and maintain it at simmer.
In a medium flameproof casserole, heat 1 tablespoon of the olive oil over high heat. Add the monkfish and sear on all sides, about 2 minutes. Remove the fish and set it aside.
Reduce the heat to medium – low, and add the remaining 2 tablespoons of oil and the pasta. Pan fry , stirring it continuously with a wooden spoon, until the pasta has a golden brown color, about 10minutes. Be careful not to burn the pasta. Add the garlic and cook for 1 minute. Then add the sofrito and raise the heat to medium pour in the hot stock and add salt to taste.
Add the shrimp and the seared monkfish pieces, and stir with a wooden spoon. You’ll see the pasta absorbing the liquid. Don’t touch the pan anymore. Cook for 6 minutes, until the liquid has evaporated.
Remove the pan from the heat and let the rossejat rest for 3 minutes. Serve immediately with the allioli on the side.