Steamed Monkfish: Polpo in Umido

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This is the second time I've made it. I like lobster and this is the second best thing to it. Such an easy recipe. I'm not a fan of cinnamon in Italian sauces so I do omit it, otherwise follow the recipe. Since I enjoy pasta, I serve it on pasta as a sauce, but if you don't cook down the sauce and leave it loose, I'm sure it will be great with a crust of bread for sopping.

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This recipe was so simple and tasty! I highly recommend it...it adds so much flavor, and I think it would be great with other fish and even chicken. I used red onions instead of regular ones, and dill instead of parsley. I also added water to the sauce, because it was so thick. Will definitely cook this again.

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I love you Mario with al of my heart as you are one of the BEST Italian chefs in the US.
But I am really confused as polpo is not monkfish. Polpo is octopuss in Italian.

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cook over lower heat than recommened, or the garlic will burn and make the whole dish bitter.

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It's meaty like a tenderloin and doesn't fall apart when cooked (like so many other white fishes. My sauce was also a little thick so I added some chicken stock to thin it somewhat. I also didn't puree my sauce as I liked the chunky texture. As the tomatoes started to cook, I just used tongs to pull of the tomato skin and then I broke up the tomates with my wooden spatula. This dish just cried out to be prepared with a long strand pasta, which I "dressed" in the sauce like Mario always says!

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This recipe is delicious. Don't let the simplicity throw you, this is a very interesting dish. The monkfish was excellent, but sauce was such a surprise. I didn't know what to expect with the cinnamon but it made the dish. I plan to make the sauce with boneless chicken over rice. One note, the sauce was a little thick and I had to add a little water to keep it from getting too dry.