Braised Monkfish - {Coda In Umido}

Recipe Ingredients

1/4 cup	59ml	Extra-virgin olive oil
1		Onion - peeled, an "x" cut
		Into the root end, and stuck with
2		Whole cloves
15		Pearl onions - peeled, and
		An "x" cut into the root end
1		Bay leaf
2		Garlic cloves - peeled, sliced
1 cup	237ml	Dry red wine
1 teaspoon	5ml	Tomato sauce
1		Red bell pepper - roasted, peeled,
		Cored - and pureed
1 cup	237ml	White wine
		Salt - to taste
		Freshly-ground black pepper - to taste
2 1/2 lbs	1135g / 40oz	Skinless monkfish fillet - cut 3" to 4" cubes
2 tablespoons	30ml	Finely-chopped fresh parsley

Recipe Instructions

In a heavy-bottomed casserole, heat 3/4 of the oil over medium-high heat. Add the onion, pearl onions, bay leaf, and garlic. Cook, stirring, for 5 minutes.

Cook a few more minutes, stirring constantly, then add the wine, and cook 5 minutes, continuing to stir constantly. Add the tomato sauce, pepper puree, and white wine. Season with salt and pepper, bring to a boil, then reduce to a simmer, and cook for 10 minutes.

Add the fish and simmer until it is opaque, about 5 minutes. Remove the onion and add the remaining tablespoon olive oil. Sprinkle the parsley and divide evenly among 6 warmed bowls.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E23) - from the TV FOOD NETWORK

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