Cinco Jotas Ham & Monkfish Consomé

Cinco Jotas Ham & Monkfish Consomé



(for 4 people)

  • 100 g CINCO JOTAS Iberian ham , diced
  • 1.5 l water
  • 10 g anchovies, dried
  • 60 ml light soy sauce
  • 2 monkfish tails
  • 10 ml extra virgin olive oil
  • 10 g Cinco Jotas ham powder



Cook the ham and anchovies in water, ensuring it isn't brought to a boil. Taste after 60 minutes and remove from the stove if the flavours are sufficiently strong. Otherwise, cook for slightly longer. Once you have achieved the desired flavor, add the light soy sauce and bring to boil. Strain and set aside.


Place 10 g of thinly-sliced Cinco Jotas ham on a tray with baking paper on top and below the ham. Put another tray on top to weigh it down, and cook in the oven at 60 ºC for one hour (until crispy and dry). Blend the ham until attaining a very fine powder.

Final Touches

Cut the monkfish tails into cubes oc 5 cm in diameter. Pan fry them with olive oil, season with white pepper and salt to taste.
Serve the consomé in a deep plate, adding four pieces of the monkfish tail and sprinkling the ham powder on top. Finish it with a light drizzle of extra virgin olive oil.