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Braised Monkfish - (Coda In Umido)

1/4 cup extra-virgin olive oil
1 onion -- peeled, an "x" cut into the root end, and stuck with 2 whole cloves
15 pearl onions -- peeled, and an "x" cut into the root end
1 bay leaf
2 garlic cloves -- peeled, sliced
1 cup dry red wine
1 teaspoon tomato sauce
1 red bell pepper -- roasted, peeled, cored -- and pureed
1 cup white wine
Salt -- to taste
Freshly-ground black pepper -- to taste
2 1/2 pounds skinless monkfish fillet -- cut 3" to 4" cubes
2 tablespoons finely-chopped fresh parsley

In a heavy-bottomed casserole, heat 3/4 of the oil over medium-high heat. Add the onion, pearl onions, bay leaf, and garlic. Cook, stirring, for 5 minutes.

Cook a few more minutes, stirring constantly, then add the wine, and cook 5 minutes, continuing to stir constantly. Add the tomato sauce, pepper puree, and white wine. Season with salt and pepper, bring to a boil, then reduce to a simmer, and cook for 10 minutes.

Add the fish and simmer until it is opaque, about 5 minutes. Remove the onion and add the remaining tablespoon olive oil. Sprinkle the parsley and divide evenly among 6 warmed bowls.

This recipe yields 6 servings.

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