INGREDIENTS

1 ½ pounds of monkfish
½ kg of potatoes
2 bay leaves
1 onion
1 sprig of parsley
1 cup oil
2 boiled eggs
2 tablespoons lemon juice or vinegar
½ tin pepper
3 tablespoons chopped parsley
Salt and water

PREPARATION

Clean the monkfish, skinned them and reserves the right head for soup.

In a pan with water, salt, bay leaf, onion entire branch of parsley Boil potatoes cut into dice and tail of the monkfish. After thirty minutes the fish is removed, the spine is separated and cut into small pieces. They also drain the potatoes and let cool, and put everything in a bowl.

In a bowl mix the chopped very often boiled egg, onion and parsley, vinegar or lemon, oil, and we add a few tablespoons of broth from the cooking of fish, stir well and add the red pepper and finely chopped overturned it on the platter with the fish and potatoes. It is served cold