Sautéed Monkfish Stew

Main Dishes | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Sautéed monkfish stew

Ingredients

Wolf Fish - 14.1 oz
Tomatoes - 14.1 oz
Garlic - 1 clove
Conchiglie Pasta - 7.1 oz
Olive Oil - 2 spoons
Basil - 4 stalks
Curry - a pinch
Apple Wine - 3 fl oz
Sugar - a pinch
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Blanch the tomatoes by immersing them in boiling water for one minute, then immediately transfer them to a bowl of ice water. Peel the tomatoes, remove the seeds, and chop the flesh into large cubes.

Step 2

Prepare the monkfish by cutting the fillet into large pieces. Sauté in a frying pan with olive oil for about four minutes, turning to cook both sides. Add a small pinch of curry and finely chopped garlic to the fish, and season with salt and pepper.

Step 3

Pour the wine into the pan, cover it and let it sit for a couple of minutes, then allow the wine to evaporate. Add the al dente pasta (shells), chopped tomatoes, a small pinch of sugar, and a couple of basil leaves — you can remove the basil later and garnish the dish with fresh leaves when serving.