Monkfish with Kumato® Romesco sauce
4 monkfish tails
300 g porcini mushrooms
1 cup fish broth
white wine, olive oil
4 Kumato® brand Tomatoes
almonds, toasted bread crumbs, garlic, guindilla chilli, salt,
pepper and Nora pepper, tablespoons salt
Prepare the Kumato® Romesco sauce, finely chopping the ingredients. Brown the monkfish in a paella dish. Add 2 spoonfuls of romesco, the clams, white wine and fish broth.
Reduce this sauce. Sautée the mushroomd separately and serve with the monkfish.