Monkfish Chilpachole and shrimps

Difficulty: ★★☆


  • 600 gr. Monkfish  (frogfish).
  • 500 gr. Ripe tomatoes.
  • 1 Onion.
  • 3 Garlic cloves.
  • 1 Herb tea spring.
  • 2 Fresh jalapeño chilies.
  • 1 Chiplote chili.
  • 2 Thin corns.
  • Marine thick salt.
  • Black pepper.
  • 1 Bay leaf.
  • Virgin olive oil.
  • 1,8 l Fish stock.

Category: Main course


Make a fish broth with the spines, skins, shells and the heads of fish and shrimps, herb tea spring and the bay leaf. Chop the monkfish into long fine strips, dice shrimps and season. Place the washed tomatoes, onion, chilies and cloves of garlic on a baking sheet. Season it with salt, pepper and olive oil. Roast it to 160º C. for about 20 min. Let it cold to handle. Heat some oil in a Magefesa Non Stick Aluminum Dutch oven. When hot, brown the monkfish and shrimps remove and keep.
Peel tomatoes and remove the pits of the tomatoes and chilies. Peel the garlic, cloves, chop the onions and place all into a Magefesa Protech blender. Blend until we get a puree. In the same pot where we have already sautéed the fish and shrimps, sauté the puree low heat for ten minutes, add the chopped chiplote chili and moist with the drained fish broth. Let it cook for about 10 min. Add the corn pancakes chopped into long fine strips, fish and shrimps. Adjust seasoning and serve in clay pots.       

* Image courtesy of