Pejesapo to the juice. Nacho Ovalle and Maurice Fredes in The Calm

La Calma champions Chilean cuisine, establishing itself as a cult restaurant; a must-visit whenever you're in Santiago. At the helm is Mauricio Fredes, with a clear vision. “Our focus is on sourcing quality fish and seafood daily, ensuring our customers are seated comfortably, guaranteeing spotless tablecloths and perfectly toasted bread, and constantly rethinking how we can best serve our guests. That's what our customers will tell you about.”

The toadfish (Sicyas sanguineus) is a fish from the South American Pacific, especially the waters south of the Equator. Its soft, gelatinous flesh makes it a highly exploited species.

Ingredients for the pejesapo to the juice

• 1 1.4 kg.
• 200g of white onion.
• 100g of carrot.
• 1 roasted red bell pepper.
• 3 cloves of garlic.
• 1 bay leaf.
• 1 sprig of fresh thyme.
• 100 cc of white wine.
• 100 cc of pipeño vinegar.
• 3 g of smoked goat horn chili pepper.
• 2 g of parsley.
• 10 black peppercorns.
• 30 cc of olive oil.

+1 liter of concentrated fish stock.

Preparation of the pejesapo to the juice

• Heat the saucepan. Add the bay leaf and peppercorns so they release their essential oils.
• Sweat in it the sliced onion, the sliced carrot, the roasted bell pepper in strips, the crushed garlic cloves, the goat horn chili and the thyme.
• Deglaze with the white wine and vinegar, and cook until completely evaporated, then add the concentrated fish stock (reduced fumet with the swim bladder of the conger eels, which provides a lot of collagen).
• Place the monkfish on a tray, seasoned with salt and crushed garlic.
• Pour over the broth and the steamed vegetables, along with all the broth. Bake in a hot oven for 12 minutes, opening the oven about three times to baste with the cooking juices.
• Finish with fresh parsley and a drizzle of fresh olive oil. Serve.