MONKFISH WITH MUSHROOMS AND TOMATO SAUCE

 

 

I love this tasty recipe! The fish melts in your mouth and the sauce is full of flavors! Pair with a Viognier, white wine from the South of France! Enjoy!

 

Preparation: 30 min; cooking time: 40 min.

Serving 4

 

2 lbs of monkfish, cut into pieces

1 tbsp olive oil

1 tbsp butter

¾ lb white mushrooms, sliced

½ red onion, sliced thin

3 garlic cloves, minced

1 cup white wine

2 cups of fresh tomato sauce

¼ tsp red pepper flakes

¼ tsp fennel seeds

Salt and pepper

Fresh Italian parsley, chopped

 

Wash thoroughly the mushrooms and slice them (or by them already sliced). Place them in a frying pan and cook on medium heat until the water is completely evaporated.

Warm the olive oil and butter in a Dutch oven on medium-high heat. Cook the monkfish 2 ½ minutes on each side. Season with salt and pepper. Transfer to a plate. Set aside.

Reduce the heat to medium. Put the onion and garlic in the Dutch oven and cook 5 minutes. Add the white wine, tomato sauce, red pepper flakes, fennel seeds and mushrooms. Season with salt and pepper. Cover and cook 10 minutes.

Add the monkfish to the preparation. Reduce the heat to low and cook 20 minutes, stirring occasionally.

Garnish with fresh Italian parsley and serve over fresh pasta. (For the recipe, I chose some wild mushroom agnolotti).

 

Bon Appétit!