Speciality: Monkfish from Burela in the Galician style
Cook the monkfish. Then prepare a ‘sofrito’ with oil, onion and garlic, to which saffron and sweet paprika are added, and stir to mix well. When the ‘sofrito’ is ready, add the fish broth to make a sauce that is corrected with flour. Plate up the fish, by sprinkling it with the sauce and accompanied by a red pepper.