Braised Monkfish: Coda in Umido |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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 cloves garlic, peeled and sliced |
1 cup dry red wine |
1 teaspoon tomato sauce |
1 red bell pepper, roasted, peeled, cored, and pureed |
1 cup white wine |
salt and pepper |
2 1/2 pounds skinless monkfish fillet, cut into 3 to 4-inch cubes |
1/2 bunch parsley, leaves finely chopped to yield 2 tablespoons |
Directions:
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.
2. 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.
3. 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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