Braised Monkfish - {Coda In Umido}

By á-174942

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 onion peeled, an "x" cut
• into the root end, and stuck with
• 2 whole cloves
• 15 pearl onions peeled, and an "x" cut into the root end
• 1 bay leaf
• 2 garlic cloves peeled, sliced
• 1 cup dry red wine
• 1 teaspoon tomato sauce
• 1 red bell pepper roasted, peeled, cored and pureed
• 1 cup white wine
• Salt to taste
• Freshly-ground black pepper to taste
• 2 1/2 pounds skinless monkfish fillet cut 3" to 4" cubes
• 2 tablespoons finely-chopped fresh parsley

Details

Servings 6

Preparation

Step 1

In a heavy-bottomed casserole, heat 3/4 of the oil over medium-high heat. Add the onion, pearl onions, bay leaf, and garlic. Cook, stirring, for 5 minutes.

Cook a few more minutes, stirring constantly, then add the wine, and cook 5 minutes, continuing to stir constantly. Add the tomato sauce, pepper puree, and white wine. Season with salt and pepper, bring to a boil, then reduce to a simmer, and cook for 10 minutes.

Add the fish and simmer until it is opaque, about 5 minutes. Remove the onion and add the remaining tablespoon olive oil. Sprinkle the parsley and divide evenly among 6 warmed bowls.

This recipe yields 6 servings.