Let the lentils soak for two hours so that they cook quickly. In a saucepan, put two tablespoons of chorizo pepper meat, two peeled cloves of garlic, a bay leaf and half a chopped spring onion. We poach it over medium heat while we are peeling and snapping the potato. When they are, add the pieces to the saucepan.
Add the lentils and the fish broth and cook our plate of vegetables over medium heat until they are ready. We taste and rectify salt. Haran about 40 or 50 minutes left depending on the type of lentils you use. Meanwhile, fry a little spring onion and the liver of the monkfish in a frying pan. When it starts to brown add a ladle of the lentil broth to the pan and let it boil for a couple of minutes.
Crush with the blender and then add this puree to the lentil saucepan, stirring carefully. Secondly, lightly fry the clean slices of monkfish or cheeks and sprinkle them with a little Vera paprika.
When the lentils are to our liking, we add the monkfish and stir by holding the handles, to integrate the flavors. We let it cook for two or three minutes and we already have the dish ready to take to the table, although it is better to let it rest for a while. As with other legume dishes, this recipe takes on more flavor if left overnightso we recommend cooking this spoon dish the day before you plan to eat it.