Rape
Monkfish. Firm-textured white fish with no small bones and a single central cartilage, used in Spanish suquet, paella, and grilled on the plancha.
Rape is the Spanish word for monkfish (Lophius piscatorius, the European species). The texture is firm and meaty, almost like a white shellfish, with no small bones; just a single central cartilage that pulls out cleanly. The flavour is mild and slightly sweet, which makes it endlessly versatile in Spanish kitchens. Standard preparations: as the central white fish in Catalan suquet, in seafood paella, grilled on the plancha with garlic and parsley, or roasted whole on the bone. The most prized cuts are the tail (cola de rape, the meatiest section) and the cheeks (carrilleras de rape, smaller and even more tender). The head is ugly enough that fishmongers usually remove it before display; the tail meat is what most diners see.
How it's served
Most often as the central white fish in seafood stews (suquet de peix, sopa de pescado) or rice dishes (paella de marisco). Grilled on the plancha with garlic, parsley and olive oil for simpler preparations. The cheeks (carrilleras de rape) are sometimes served alone as a small dish.
Regional variation
Catalan and Mediterranean kitchens use rape mostly in stews and paellas. Galician and Basque coastal restaurants more often grill it whole on the bone or oven-roast it. The Basque preparation rape a la donostiarra (San Sebastián-style) is a notable variation, with garlic and a green parsley sauce.
- Origin
- Spanish Mediterranean and Atlantic coasts
- Etymology
- From the Spanish rape, of disputed origin; possibly from the Latin rapum ('turnip'), perhaps in reference to the shape of the fish's head.
Where to try it in Barcelona
One restaurant on Guidavera mentions rape in their kitchen description.
Frequently asked
What is rape?
The Spanish word for monkfish. Firm white fish with mild sweet flavour, no small bones (just a central cartilage), and a meaty almost-shellfish texture. Used in Spanish suquet, seafood paella, grilled on the plancha, or roasted whole. The tail (cola de rape) is the most common cut on the menu.
Why is monkfish called rape in Spanish?
The Spanish word is unrelated to the English homonym. Linguists trace 'rape' to a possible Latin origin (rapum, 'turnip'), perhaps in reference to the bulbous shape of the fish's head. The pronunciation is closer to 'rah-pay' than the English word.
What's the best way to cook rape?
Briefly. Monkfish is firm enough to handle high heat but turns rubbery if overcooked. Best preparations: grilled on a very hot plancha for two to three minutes a side, finished with garlic and parsley; or simmered in a stew where the broth carries it. Avoid long oven roasts unless the fish is bone-in.
Related terms
- Suquet de peixA Catalan fisherman's stew of white fish and potatoes, thickened with an almond-garlic picada.
- PaellaValencian rice dish cooked in a wide flat pan over fire. The original is chicken, rabbit, snails and beans, not seafood.
- A la planchaCooked on a flat-top metal griddle. Fast, hot, no oil pooling. Standard for prawns, fish fillets and squid.