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MONKFISH WITH TOMATO

Venezia: Food and Dreams
by Tessa Kiros
Coda di rospo al pomodoro

This is a lovely, simple secondo that is easy to make in advance & then reheat just before the polenta is ready.
Serves 4 to 6


Ingredients

    • 1 monkfish tail (about 1¾ pounds), or 6 fish steaks
    • 4 tablespoons olive oil
    • 1 large onion, chopped
    • 2 garlic cloves, chopped
    • 1½ cups tomato passata
    • 1 small peperoncino, crushed
    • 1/2 cup white wine
    • 1 tablespoon chopped parsley
    • soft polenta, for serving


Directions

If you are using a whole monkfish tail, cut it into 6 or 7 steaks along the central bone, each steak to be about 1¼ inches thick.

Heat the olive oil in a large skillet that has a lid & sauté the onion until well softened. Add the garlic &, when you can smell it, add the passata along with some salt, pepper, & the peperoncino. Simmer, covered, for 10 minutes or so.

Add the fish to the skillet & sauté in the tomato, then turn over & briefly cook the other side. Sprinkle a little salt over the fish & add the wine. Once the wine has mostly bubbled away, lower the heat slightly, cover, & simmer for about 15 minutes, until cooked through. If the sauce is looking too dry, add a few tablespoons of water as necessary. Sprinkle with the parsley & serve with soft polenta.
 

 

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