Maritime tradition, roasted garlic and the authentic flavour of the Mediterranean

Monkfish with burnt garlic, known in Catalan as Rap a l’All Cremat, is a traditional seafood recipe associated with Vilanova i la Geltrú, on the Catalan coast near Barcelona.

The name all cremat literally means “burnt garlic” and refers to the technique that gives the dish its distinctive character: the garlic cloves are deeply toasted until their skins become almost black, while the inside remains aromatic rather than bitter.

This traditional maritime preparation dates back to the 19th century and reflects the resourceful cooking of coastal communities, where simple ingredients were transformed into deeply flavourful dishes.

The fish could vary according to the day’s catch, with preparations using monkfish, hake, sea bream and other local fish.

In this version, monkfish is gently cooked in a sauce made with deeply toasted garlic, ripe tomatoes, fish stock, white wine and bay leaf.

The result is a rich, aromatic sauce with a subtle smoky character that perfectly complements the firm, delicate flesh of the monkfish.

A humble maritime recipe transformed into an unforgettable taste of the Catalan Mediterranean.

Premium Rap a l’All Cremat

Serves 4

Ingredients

For the Monkfish

• 4 monkfish fillets, approximately 800 g in total
• 1 whole head of garlic, approximately 8–10 cloves, left whole and unpeeled
• 3 ripe tomatoes
• 1 glass of dry white wine
• 1 glass of fish stock
• 1 bay leaf
• Plain flour, for lightly coating the monkfish
• Extra virgin olive oil
• Salt
• Freshly ground black pepper
• Fresh parsley, optional

Optional

• A small amount of cayenne pepper for a gentle spicy finish

Step-by-Step Preparation

01 · Prepare the Monkfish

Dry the monkfish fillets carefully.

Season both sides with salt and black pepper.

Lightly coat each piece with flour, shaking off any excess.

Heat a little extra virgin olive oil in a wide casserole.

Brown the monkfish briefly on both sides to seal it.

It does not need to be cooked through at this stage.

Remove and set aside.

02 · The All Cremat Garlic

The soul of the recipe

Using the same casserole, add the whole garlic cloves with their skins on.

Cook over medium heat, turning them regularly, until the skins become very dark, almost black.

This is the most important stage of the recipe.

The garlic should be intensely toasted on the outside while remaining aromatic and tender inside.

The objective is to create depth and a subtle smoky flavour, not bitterness.

03 · Add the Tomato

If necessary, temporarily remove the garlic to control the heat.

Add the grated or peeled and chopped tomatoes.

Cook over medium heat until the tomato loses most of its moisture and develops into a thick, concentrated sofrito.

Add the bay leaf.

For a slightly spicy version, add a small amount of cayenne.

04 · Add the Wine

Pour in the dry white wine.

Increase the heat slightly and cook for approximately 2–3 minutes, allowing the alcohol to evaporate.

The caramelised flavours from the bottom of the casserole will begin to combine with the tomato.

05 · Add the Fish Stock

Pour in the hot fish stock.

Stir gently to combine the sofrito and stock.

Return the toasted garlic cloves to the casserole.

The sauce will begin to develop the distinctive character of all cremat.

06 · Cook the Monkfish

Place the monkfish fillets into the sauce.

Cook gently for approximately 8–10 minutes, depending on the thickness of the fillets.

Gently move the casserole in small circular motions during cooking.

This helps the sauce emulsify naturally and become smoother and more glossy.

Avoid stirring directly with a spoon, as the monkfish can break apart.

07 · Final Finish

Taste and adjust the seasoning.

Remove the bay leaf.

Sprinkle with a little fresh chopped parsley.

Serve immediately.

The Secret of All Cremat

The entire personality of this dish comes from a paradox:

the garlic must be almost burnt on the outside, but not burnt through.

If the garlic is completely burnt, it becomes intensely bitter.

If it is not toasted enough, the distinctive character of the recipe is lost.

The perfect point is reached when the skin is very dark while the interior remains aromatic and mellow.

That deeply toasted garlic, combined with tomato and fish stock, creates the signature sauce.

The Secret to Perfect Monkfish

Monkfish has a firm, dense texture that works beautifully in rich sauces.

However, it should not be overcooked.

The ideal result is:

a sauce-covered exterior + firm, succulent and tender flesh inside.

The final stage should therefore be cooked gently over low heat.

Gourmet Suggestions

Magic Dreams Barcelona

To elevate this traditional maritime recipe:

• Use fresh, high-quality monkfish.
• Prepare homemade fish stock using rock fish and fish bones.
• Toast the garlic slowly so you can control the colour.
• Use ripe, flavourful tomatoes.
• Choose a fruity extra virgin olive oil.
• Add cayenne only for a subtle spicy note.
• Avoid overcooking the monkfish.
• Gently swirl the casserole to help emulsify the sauce.
• Finish with fresh parsley.
• Serve immediately with rustic bread.

The Sauce

The sauce should be thick, glossy and deeply aromatic.

We are not looking for a thin, watery sauce.

The aim is to allow the reduced tomato, toasted garlic, fish stock and natural juices of the monkfish to create a sauce that completely coats the fish.

And this is one of the great pleasures of the dish:

dipping good rustic bread into the sauce.

Traditional Presentation

Serve one monkfish fillet per person with a generous spoonful of all cremat sauce.

Arrange several roasted garlic cloves around the fish.

Finish with fresh parsley and a delicate drizzle of extra virgin olive oil.

The dish should arrive at the table very hot, ideally in the casserole in which it was cooked.

Premium Presentation

The Mediterranean of Vilanova elevated by Magic Dreams Barcelona

For a more sophisticated presentation, place the monkfish in the centre of a deep plate.

Carefully spoon the all cremat sauce around and over the fish.

Add one toasted garlic clove, a few small parsley leaves and a few drops of extra virgin olive oil.

Serve with a small slice of artisan toasted rustic bread.

The presentation should remain unmistakably Catalan and maritime.

Elegance lies in simplicity.

Pairing

For the table, we recommend a fresh, dry 0.0% alcohol-free Catalan white wine, with enough acidity to refresh the palate while respecting the delicate flavour of the monkfish.

A 0.0% alcohol-free Penedès-style white wine is particularly suitable.

A chilled 0.0% alcohol-free sparkling white wine is another excellent option.

For a completely refreshing alternative, serve with very cold sparkling water, lemon and fresh Mediterranean herbs.

Variations

Although monkfish is one of the most appreciated versions, the all cremat technique can be used with several types of fish.

Hake

A lighter and more delicate interpretation.

Sea Bream

Elegant and distinctly Mediterranean.

Rock Fish

Perfect for a deeper, more intense maritime flavour.

The fundamental idea remains the same:

deeply toasted garlic + tomato + fish stock + fresh fish.

The Premium Magic Dreams Barcelona Touch

At Magic Dreams Barcelona, we bring the maritime tradition of Vilanova into a refined contemporary dining experience.

We select fresh fish, carefully prepare the stock, respect the precise roasting point of the garlic and allow the sauce enough time to develop its full depth.

Catalan maritime tradition, exceptional ingredients and elegant presentation — transforming a humble coastal recipe into a memorable experience.

A Recipe with Maritime Soul

All Cremat perfectly captures a style of cooking born beside the Mediterranean.

It does not need a long list of ingredients.

It needs good fish, good garlic, tomato, fish stock, olive oil and patience.

The maritime cuisine of Vilanova shows once again that the greatness of a dish can come from something as seemingly simple as a perfectly toasted garlic clove.

An intense, deeply Mediterranean flavour forever connected to the memory of the Catalan coast.

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