{"id":1079,"date":"2009-10-02T15:56:53","date_gmt":"2009-10-02T13:56:53","guid":{"rendered":""},"modified":"2019-05-23T18:24:34","modified_gmt":"2019-05-23T16:24:34","slug":"monkfish-and-cabbage-bake","status":"publish","type":"post","link":"https:\/\/www.masmallorca.es\/en\/gastronomy\/monkfish-and-cabbage-bake.html","title":{"rendered":"Monkfish and cabbage bake"},"content":{"rendered":"<p style=\"text-align: justify;\"><strong>Ingredients:<\/strong><img loading=\"lazy\" decoding=\"async\" class=\" alignright size-full wp-image-1069\" style=\"border-width: 0px; border-color: initial; border-image: initial; margin-left: 20px; margin-right: 20px; float: right;\" title=\"Monkfish and cabbage bake\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/cazuela-de-rape-con-col_1.jpg\" alt=\"Monkfish and cabbage bake\" width=\"150\" height=\"103\" \/>\u2022 100 g. of diced <a title=\"Mallorcan sobrasada\" href=\"https:\/\/www.masmallorca.es\/ca\/productes-tipics\/sobrassada-de-mallorca.html\" target=\"_blank\" rel=\"noopener noreferrer\">Mallorcan sobrasada<\/a>\u00a0 \u2022 8 pieces of boneless monkfish, each weighing 60 grams\u00a0 \u2022 30 g. of pine-nuts\u00a0 \u2022 30 g. of raisins\u00a0 \u2022 8 cabbage leaves, minus the nerve, cut into pieces\u00a0 \u2022 0.5 dl. of white wine\u00a0 \u2022 A finely chopped onion\u00a0 \u2022 2 finely chopped cloves of garlic\u00a0 \u2022 200 g. of tomato pulp<\/p>\n<p><!--more--><\/p>\n<p>\u2022 200 g. of milk cap mushrooms, broken into pieces\u00a0 \u2022 100 g. of peas\u00a0 \u2022 A spoonful of parsley\u00a0 \u2022 2 dl. of olive oil<\/p>\n<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-1074 size-full\" style=\"border: 0px none; margin: 10px 20px 10px 0px; float: left;\" title=\"Monkfish and cabbage bake. Typical dish of Mallorca\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/cazuela-de-rape-con-col_2.jpg\" alt=\"Monkfish and cabbage bake\" width=\"296\" height=\"250\" \/><strong><br \/>\n<\/strong><\/p>\n<p style=\"text-align: justify;\"><strong>Instructions<\/strong><br \/>\nSeason the pieces of monkfish. Flour the fish and fry it in oil in a frying pan, making sure that it does not turn brown. Put the fish on a plate once it is fried. Fry the garlic and onion in the remaining oil in a clay baking dish. Add the tomato, sobrasada, cabbage, pine-nuts, raisins and parsley.<\/p>\n<p style=\"text-align: justify;\">Five minutes later, add the white wine and leave the mixture to cook until the liquid has evaporated to half the original amount. Add the milk cap mushrooms and the peas.<\/p>\n<p style=\"text-align: justify;\">Three minutes later, add a glass of water and the seasoning. Leave it to cook about ten minutes longer until the cabbage is cooked. Add the pieces of monkfish a few minutes before you remove the dish from the heat. Put a bed of cabbage on each plate and a piece of fish on top.<\/p>\n<\/p>\n<p><strong>Presentation<\/strong><br \/>\nGarnish it with some potatoes and pour a few spoonfuls of the sauce around it all.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-1063\" style=\"border: 0; margin-top: 10px; margin-bottom: 10px;\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/cazuela-de-rape-con-col_3.jpg\" width=\"540\" height=\"263\" srcset=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/cazuela-de-rape-con-col_3.jpg 540w, https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/cazuela-de-rape-con-col_3-300x146.jpg 300w\" sizes=\"(max-width: 540px) 100vw, 540px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients:\u2022 100 g. of diced Mallorcan sobrasada\u00a0 \u2022 8 pieces of boneless monkfish, each weighing 60 grams\u00a0 \u2022 30 g. of pine-nuts\u00a0 \u2022 30 g. of raisins\u00a0 \u2022 8 cabbage leaves, minus the nerve, cut into pieces\u00a0 \u2022 0.5 dl. of white wine\u00a0 \u2022 A finely chopped onion\u00a0 \u2022 2 finely chopped cloves of garlic\u00a0 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1065,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[28],"tags":[],"class_list":["post-1079","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Monkfish and cabbage bake | +Mallorca: The Magazine of Mallorca<\/title>\n<meta name=\"description\" content=\"+Mallorca, Gastronomy: Monkfish and cabbage bake. 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