Monkfish with Tomatoes
Coda di Rospo in Potacchio
790g (1lb 12oz) Monkfish
225g (8oz) Tomatoes
100ml (3˝floz) White Wine
60ml (2floz) Olive Oil
2-3 tbsp Fresh Rosemary
Bunch of Fresh Parsley
1-2 Garlic Cloves
Salt and Pepper
Peel, de-seed and chop the tomatoes.
Finely chop the herbs, crush the garlic.
Skin, de-bone and cut the fish into chunks.
Heat the oil in a frying pan and gently saute the garlic, adding a little of the chopped rosemary.
Add the fish a saute lightly until lightly golden on all sides, stirring well.
Add the wine and increase the heat to evaporate most of the liquid.
Remove the fish and reserve.
Add the tomatoes and cook for 8-10 minutes.
Return the fish and add the remaining herbs.
Cook for 4-5, until the fish is tender and the sauce is reduced.
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