Monkfish in saffron-sherry sauce and dried tomatoes is a dish inspired by a southern Spanish dish called Cazón en amarillo. Cazón is a small shark (school shark), a traditional dish from Andalusia, but since those are becoming hard to come by, I’ve exchange it for monkfish or as they call it in Spain “chicken of the sea”. The recipe is usually served with fried potato in a stew style terra cotta pot. My personal touch is the dried tomatoes, which give that dish some extra color and also a welcomed salty touch that contrast good the wheaty saffron flavor. The base of the sauce is the most important part here, it’s a “tipico Spanish” base sauce, which is called sofrito. It consist mainly of softening a finely chopped onion, garlic in olive oil and reduce the juice of a grated tomato to a paste, then you add whatever liquid to it like; wine,…