Steamed Monkfish: Polpo in Umido

Total Time:
1 hr
20 min
40 min

6 servings

  • 4 cloves garlic, chopped
  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, sliced
  • 6 small tomatoes, halved
  • 1 bunch Italian parsley, leaves chopped to yield 1/4 cup
  • 1 teaspoon red pepper flakes
  • Salt and pepper
  • 1 (2-inch) piece cinnamon stick
  • 1 1/2 pounds boneless monkfish
  • In a saucepan over medium-low heat, gently sweat the garlic in the olive oil until it is very soft but not browned. Add the onion and continue cooking 5 to 7 minutes, until the onion is soft and browning. Increase the heat to medium-high and add tomato halves, cut sides down. Cook the tomatoes, turning frequently, until they have released their juices and are very soft.

  • Stir in parsley, red pepper flakes, salt and pepper, to taste, and cinnamon. Cover the pan and cook for 15 minutes, until the sauce is thick and flavorful.

  • Remove the cinnamon stick and push the sauce through a fine-mesh sieve or vegetable mill or process to a coarse puree. Add the sauce to a clean pan and place over medium heat. Cut the monkfish into 6 serving-sized pieces and add to the simmering sauce. Cook, turning the fish pieces until cooked through but still firm, about 7 to 10 minutes.

  • Remove the fish to a serving platter cover with the sauce. Serve immediately.

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