Braised Monkfish: Coda in Umido Recipe

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Ingredients:

Serving

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 cloves garlic, peeled and sliced
1 cup dry red wine
1 tsp tomato sauce
1 red bell pepper , roasted, peeled, cored, and pureed
1 cup white wine
salt and pepper
2 1/2 lb skinless monkfish fillet, cut into 3 to 4-inch cubes
1/2 bunch parsley, leaves finely chopped to yield 2 tbsp

Directions:

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 red 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's opaque, about 5 minutes. Remove the onion and add the remaining tablespoon olive oil. Sprinkle the parsley and divide evenly among 6 warmed bowls.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	420.56 Kcal (1761 kJ)
Calories from fat	122.85 Kcal
		% Daily Value*
Total Fat	13.65g	21%
Cholesterol	47.24mg	16%
Sodium	63.96mg	3%
Potassium	1290.62mg	27%
Total Carbs	30.27g	10%
Sugars	13.35g	53%
Dietary Fiber	6.16g	25%
Protein	29.46g	59%
Vitamin C	42.6mg	71%
Vitamin A	0.5mg	16%
Iron	8.4mg	47%
Calcium	92.5mg	9%

Amount Per 100 g
Calories	70.44 Kcal (295 kJ)
Calories from fat	20.58 Kcal
		% Daily Value*
Total Fat	2.29g	21%
Cholesterol	7.91mg	16%
Sodium	10.71mg	3%
Potassium	216.16mg	27%
Total Carbs	5.07g	10%
Sugars	2.24g	53%
Dietary Fiber	1.03g	25%
Protein	4.93g	59%
Vitamin C	7.1mg	71%
Vitamin A	0.1mg	16%
Iron	1.4mg	47%
Calcium	15.5mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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