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Monkfish in roasted onion broth and marrow

Made by Miguel Cobo
INGREDIENTS (4 serves)
  • 800 gr Cantabrian monkfish
  • 150 gr of marinated Iberian jowl
  • 5 onions
  • 1.5 l chicken broth
  • 50 gr of lupo roe
  • c.s. chives
  • c.s. amontillado white wine
  • c.s. olive oil


  • Mode: Mixed
  • Humidity: 20%
  • Temperature: 160 ºC
  • Time: 7 minutes


  • Mode: Steam
  • Humidity: 100%
  • Temperature: 80 ºC
  • Time: 5 hours


Cut the Iberian chaps into thin slices with a slice of cold cuts and wrap each portion of monkfish in them. Then mark each portion on the griddle over a high heat until it has an intense golden colour. Place in a mychef oven with 20% humidity, at 160 ºC and cook for approximately 7 minutes. The Iberian jowl will contribute all its aromas to the monkfish and will maintain the juiciness of the piece.

Onion and marrow broth

Cut the onion into julienne strips and toast in the frying pan over a high heat. Then reduce with the amontillado white wine. At the end of this process, place the onion together with the chicken broth in a vacuum cooking bag and pack with the iSensor vacuum packing machine. Cook in the mixed oven mychef in steam mode for 5 hours at a temperature of 80 ºC. You can also cook the onion with the broth in a pot over a minimum heat of about 2 hours.

Melt the marrow and bind with the broth with a fine thread to get that the broth has a point of texture and aromatic.


Cover the bottom of a deep dish with the onion and marrow broth. Place the monkfish on top. Add salt. To enhance the flavour, add a spoonful of lupo roe and a little chopped chives to give freshness.


Photograph by Diego Peláez