Paprika-cured monkfish with avocado, date and tomato

by Angel Zapata Martin
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Ingredients

Fish & Shellfish

Alcohol

  • 150g of fino sherry

Store Cupboard

Spices & Dried Herbs

Fruit & Vegetables

Beverages

Salad & Fresh Herbs

Oils & Vinegars

  • 215ml of olive oil, preferably Arbequina