Steamed Monkfish: Polpo in Umido

Total Time:
1 hr
Prep:
20 min
Cook:
40 min

Yield:
6 servings
Level:
Easy

CATEGORIES
Ingredients
Directions

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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Steamers in Red Chile Pesto Broth

    Recipe courtesy of Bobby Flay