Monkfish Stew

Monkfish is a prized fish with firm, white, very tasty flesh, which is well suited to being prepared in a good stew. Here is the recipe for monkfish stew enriched with an Italian touch.

Ingredients

• 600 g of monkfish tail, cut into slices
• Flour, as needed for dusting the slices
• 3 tablespoons of extra virgin olive oil
• 2 cloves of garlic
• 1/2 glass of dry white wine
• 300 g of peeled tomatoes or tomato puree
• Chopped fresh parsley, as needed
• Salt and pepper, as needed

Preparation

1. Lightly flour the monkfish slices.
2. Heat the olive oil in a large pan and sauté the whole garlic cloves without browning them.
3. Add the floured fish slices and brown them well on both sides.
4. Deglaze with the white wine and let it evaporate.
5. Add the tomato puree or crushed peeled tomatoes, adjust the salt and pepper, and cover with a lid.
6. Cook on low heat for about 15-20 minutes, until the fish is cooked and the sauce has thickened.
7. Upon completion of cooking, sprinkle with freshly chopped parsley.

Serve your hot monkfish stew, perhaps with toasted bread or polenta to best enjoy its delicious sauce.

Curiosity

Monkfish is often called “anglerfish” in Italian cuisine, due to its distinctive shape. It is a fish that has almost no bones, so it is very appreciated for preparing dishes for those who do not like the inconvenience of fishbones.