Frozen monkfish bone (whole piece)

The fish known as "rape" is also called "pez sapo," "pejesapo," or "pez pescador" in Spanish. It is a white fish that lives in saltwater. In the past, it was a fish that nobody wanted and was highly despised by fishermen. The males are much smaller than the females. It is a very voracious fish, with tough skin that is black or sometimes brown. Its head and mouth are quite large compared to its body. Its flesh is very tasty, but only the tail is typically eaten and the head is often used for fumet, broths, and soups. It has large spines on its head to prevent it from being swallowed. The piece of dorsal spine that protrudes above its mouth is used as bait to catch its prey. It feeds on other fish. Properties and benefits: Rape fish is low in fat. It is a fish rich in B-group vitamins and minerals such as phosphorus, potassium, magnesium, and iron. Rape provides us with energy and strengthens our immune system thanks to Omega 3. Since it contains a good amount of protein, it is quite satisfying. It helps with fatigue due to the B-group vitamins it contains. It is a fish that is easily digested, so it is recommended for people with digestive disorders. Thanks to its phosphorus content, rape fish strengthens bones and teeth. Nutritional value per 100g: Calories: 82 kcal Fat: 0.6g Protein: 18.7g Carbohydrates: 1.3g Calcium: 8mg Potassium: 284mg Magnesium: 21mg Phosphorus: 330mg Storage and tips: You can freeze rape fish once you bring it home or thaw it for use in cooking. It is recommended to thaw it in the refrigerator about 12 hours in advance. Recipe and uses in the kitchen: Rape fish bones have a gelatinous texture. They are usually used in broths and creams, but they can also be prepared in the oven. Rinse the rape fish bones well and let them drain. In a mortar, crush 2 cloves of garlic, salt, and a handful of fresh parsley. Marinate the rape fish bones and let them sit for about an hour. Place the bones in an oven dish, along with chopped bacon, green and red bell peppers, and julienne-cut onions previously browned in a pan. Take a glass of white wine, add a little ground saffron, and pour the mixture over the tray. Bake for approximately 40 minutes.