Monkfish Catalan style

Remove the bone monkfish Carefully cut the pieces into even pieces, so they cook evenly in the water. Remove any remaining bones, without breaking up the flesh. Prepare the pieces before bringing the water to a boil, so you can immerse them immediately when the liquid is hot and salted.

Trim and clean Remove the ends of the sweet white onion and slice it thinly. Separate the rings or slices with your fingers so they absorb the dressing better. The slices should be thin and even, with no thick parts that would remain crunchy compared to the rest of the salad.

Soak the sliced ​​onion in water, white wine vinegar, and salt, maintaining a balanced ratio of liquid to seasoning. Let it absorb the flavors while you prepare the fish: it will become more delicate and slightly acidic. Before adding it to the other ingredients, drain it thoroughly to avoid diluting the final seasoning.

Bring to a boil plenty of salted water and immerse the pieces of monkfishBoil them for about 10 minutes, maintaining a steady but not excessively vigorous boil, so as not to break the flesh. Check the doneness when the flesh appears opaque, firm, and easily separable; then drain the pieces immediately.

Wash the salad tomatoes and cut them into even slices. Cut them into wedges of uniform thickness, firm enough to hold their shape during the dressing. Keep them ready for assembly along with the drained onion and the monkfish, now lukewarm and well drained of the cooking water.

Gather the ingredients in a bowl monkfish Add the boiled fish, sliced ​​tomatoes, and drained onion. Season with extra virgin olive oil, white wine vinegar, and a pinch of salt. Stir gently, from bottom to top, to distribute the seasoning without breaking the fish or crushing the tomatoes.