Rape con azafrán is a traditional fish dish originating from Spain. The dish is usually made with a combination of monkfish (or hake), flour, onions, toasted and ground saffron, olive oil, salt, and pepper. The fish is seasoned with salt and pepper, dredged in flour, and fried in olive oil until golden on both sides.

The onions are sautéed in oil, mixed with saffron, and the mixture is then covered with water and simmered over low heat. The fish is placed back into the pan and cooked until the liquid has reduced and the onions are very moist. Once done, the fish is served warm and topped with the onion sauce.