Recipe courtesy of The Fishermen's Wives of Gloucester

Sweet n' Sour Monkfish

  • Level: Intermediate
  • Total: 2 hr
  • Prep: 25 min
  • Inactive: 1 hr
  • Cook: 35 min
  • Yield: 6 to 8 servings
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2 pounds monkfish tail, cut in 1-inch chunks

Salt and pepper

2 bay leaves

1/2 stalk celery plus 6 stalks celery, cut into 1-inch pieces

1/2 small onion, cut in pieces, plus 3 medium onions, sliced

1/4 cup vegetable oil, as needed for sauteing vegetables

2 medium green peppers, seeded and cut into 1-inch pieces

2 medium sweet red peppers, seeded and cut into 1-inch pieces

One 6-ounce can tomato paste

1 1/2 cups cider vinegar

2 tablespoons sugar

1 1/2 cups green Italian olives, pitted and cut in pieces

4 cups water, for boiling


  1. Season monkfish chunks with salt. In a medium to large pot of water boil bay leaves, 1/2 stalk celery, and small onion for 5 minutes. Add monkfish and cook for an additional 10 minutes. Drain and place monkfish in large bowl; set aside. Discard celery, onion, and bay leaves. 
  2. In large frying pan, saute the celery pieces in vegetable oil until tender; add to fish. Saute red and green pepper pieces, add to fish. Saute the 3 sliced onions for about 5 minutes; add the tomato paste, alternating with the vinegar. Mix well; add sugar and olive pieces and cook for an additional 10 minutes, stirring frequently. Season with salt and pepper. Add vegetable mixture to monkfish and refrigerate. Best when served chilled.
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