Stewed monkfish with tomatoes
"Soffritto" is a paste made from aromatic vegetables that is often used as a base for Italian stews and sauces. Monkfish meat has a mild flavor, so it is recommended to add flavor with tomatoes and aromatic vegetables
How to make it
1
Make the sofrito. Heat olive oil in a pot over high heat, add chopped garlic and chili pepper and sauté until fragrant
2
Finely chop the onion, carrot, and celery, then add them to the pot and sauté until browned. This should take about 30 minutes to an hour
3
Add the chopped monkfish to the sofrito (2), sprinkle lightly with salt and pepper, and stir-fry
4
Once cooked through, add the white wine and parsley and bring to a simmer
5
Once the alcohol in the white wine has evaporated, add the tomato sauce, black olives and water and simmer over low heat for about 30 minutes
6
Remove from heat and serve in a serving dish. Garnish with parsley to taste
Ingredientsfor 2 people
-
[Sofritto]
-
Ardoino
Extra Virgin Olive - 2 tbsp
-
Ardoino
-
- minced garlic
- 1 tsp
-
- Eagle's Claw
- 1 bottle
-
- Onion
- 45g
-
- Carrots
- 15g
-
- celery
- 35g
-
- Anko
- 200g
-
- Basic tomato sauce
- 150g
-
- Black Olives
- 30g
-
- water
- 200cc
-
- Parsley for topping
- A little
[PR]
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