Monkfish stew
Description
an unexpected softness to this flesh of monkfish in sweet and sour.
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add to shopping list Ingredients
120 g monkfish already clean
50 grams tomato pulp into small pieces
25 ml vegetable broth
1 clove garlic
10 pitted black olives
pumpkin grilled
1/2 tsp Sugar
parsley
salt
pepper
Preparation
Heat a little oil in a pan, fry the garlic and discard.
Add the tomatoes, sugar and vegetable stock and bring to a boil.
Cut the monkfish fillets, roughly cut the pumpkin and olives and add to sauce.
Cook on low heat for about ten minutes with salt and pepper until the last minute chopped fresh parsley.
Serve warm with a drizzle of extra virgin olive oil.
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1/15/11
Theresa111 says:
Oh I do hope you'll add a photograph of this dish. I love fish and this sounds really great!
