Monkfish Stew
4 servings
30 minutes
Ragù of monkfish is a vibrant dish of Italian cuisine that combines tender fish fillet, juicy tomatoes, and aromatic basil. This recipe originates from the coastal regions of Italy where monkfish is considered a valuable catch. Its meat is dense and rich in flavor, which unfolds beautifully when stewed in white wine and olive oil. The light spiciness of curry and garlic adds zest to the dish, while the addition of conchiglie pasta makes it nutritious and harmonious. The ragù is rich yet remains fresh thanks to natural ingredients and herbs. This dish is perfect for a family dinner or festive gathering where one can enjoy the richness of Mediterranean flavors.
1
Dip the tomatoes in boiling water for a minute and then transfer them to a bowl of ice water. Peel the tomatoes, remove the seeds, and cut the flesh into large cubes.
- Tomatoes: 400 g
2
Clean the sea devil, cut the fillet into large pieces, fry in olive oil for about four minutes on both sides, adding a small pinch of curry and finely chopped garlic, season with salt and pepper.
- Monkfish (anglerfish): 400 g
- Olive oil: 2 tablespoons
- Curry powder: pinch
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
3
Pour wine into the pan, cover for a couple of minutes, then let the wine evaporate. Add al dente pasta (shells), chopped tomatoes, a small pinch of sugar, and a couple of basil leaves - you can remove the latter and garnish the dish with fresh leaves when serving.
- White wine: 100 ml
- Conchiglioni (large shells): 200 g
- Tomatoes: 400 g
- Sugar: pinch
- Basil: 4 stems