Bread, Fish, French Bread/Baguettes, Recipe, Seafood, Spanish Food, Western Food
Leave a Comment

a Spanish dish…Monkfish Ratatouille | アンコウのラタテューユ

Last year just around this time, I published an article on Monkfish.


The most common way is the Hot Pot in Japan, but I came across a very interesting recipe from one of my favorite cooking expert – Kumi Maruyama who specializes in Spanish cooking.

It is a Monkfish Ratatouille stewed with tomato sauce and potatoes. The pikata seemed to be inspiring way of adding depth to the ratatouille, the pikata made from crushed almonds, garlic and baguette.

It is a very tasty dish and serves well with the ‘Ariori Sauce’ and baguette.













A simple salad – rucola, baby spinach, lotus root and roasted walnuts.



Monkfish Ratatouille | アンコウの煮物


  • 300g Monkfish
  • 1 large Monkfish Liver
  • 1 medium onion
  • 2 medium potato
  • 1 can tomatoes
  • 1/4 cup white wine
  • 200g sea clams
  • Chopped Italian parsley (for dressing)



  • 20g raw (no salted) almonds
  • 3 pieces of 1cm cut baguette slices
  • 1 piece garlic


【C】Ariori Sauce

  • 1 small grated garlic
  • 1 egg yolk
  • 1/2 cup olive oil
  • 1/4 lemon juice
  • Salt


  1. In a hot pot, place about 1 tbs of olive oil and fry the chopped onions until tender.
  2. Add one can of crushed boiled tomatoes and boil over low heat. Add the white wine, letting the alcohol dissipate.
  3. Peel the potatoes, cut into mouthful sizes and add the potatoes with 2 cups of water (or seafood broth). Simmer for about 10 minutes until the potatoes are cooked.
  4. 【B】Pikata : Roast the almonds using a frying pan over low heat, set aside. Place 1-2 tbs of olive oil and over low heat fry the garlic and the bread. Cut the bread (baguette) into small pieces and grind the almonds/bread/garlic until the pieces are crushed and disintegrated.
  5. Add the monkfish, monkfish liver, sea clams (sand removed) and the pikata; with the lid and simmer for 10 minutes.
  6. 【C】Ariori Sauce : Grate the garlic, blending it into an egg yolk, whisk the olive oil little by little and lemon. Add salt as to your taste.
  7. Serve the dish sprinkled with chopped Italian parsley, served with Ariori Sauce.



Monkfish Ratatouille | アンコウの煮物


  • アンコウ‥‥‥‥‥‥‥300g(切り身) 多めでも構わない。
  • アンコウの肝‥‥‥‥‥大きめ1個
  • タマネギ‥‥‥‥‥‥‥中1個
  • ジャガイモ‥‥‥‥‥‥中2個
  • トマト水煮缶‥‥‥‥‥200g
  • 白ワイン‥‥‥‥‥‥‥1/4カップ
  • あさり‥‥‥‥‥‥‥‥200g
  • イタリアンパセリ‥‥‥少々



  • アーモンド‥‥‥‥‥‥20g
  • バゲット‥‥‥‥‥‥‥1cm切り x 3枚
  • ニンニク‥‥‥‥‥‥1片



  • ニンニク‥‥‥‥‥‥1/2片 すりおろす
  • 卵黄‥‥‥‥‥‥‥‥1個
  • オリーブオイル‥‥‥1/2カップ
  • レモン汁‥‥‥1/4個分
  • 塩 少々


  1. 鍋にオリーブオイル大匙1杯をいれ、タマネギのみじん切りをしんなりするまで炒める。
  2. トマトの水煮をつぶして加え、弱火で煮つめる。白ワインを入れ、アルコールを飛ばす。
  3. ジャガイモを一口大に切り、水2カップ(もしくは魚介類の出汁)をいれてジャガイモが煮える迄10分くらい煮る。
  4. 【ピカータを作る】アーモンドをフライパンで煎り取り出す。オリーブオイル1-2杯をいれ、バゲットとニンニクをこんがりと焼く。バゲットは1cm角くらいに包丁で切り、すり鉢にいれてアーモンド/バゲット/ニンニクをすりつぶす。
  5. 鍋にアンコウ、砂抜きをしたあさり、ピカータを加え、蓋をして10分ほど煮込む。
  6. 塩こしょうで味を整え、イタリアンパセリのみじん切りをふる。
  7. 【アリオリを作る】すりおろしたニンニク、卵黄1個をまぜ、オリーブオイルを1/2カップ少しずつ泡立て器でまぜる。レモン1/4個分を加え、塩で味を整えれば出来上り。




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s