Braised Monkfish: Coda in Umido

1. 1

   In a heavy-bottomed casserole, heat 3/4 of the oil over medium-high heat.

2. 2

   Add the onion, pearl onions, bay leaf, and garlic.

3. 3

   Cook, stirring, for 5 minutes.

4. 4

   Cook a few more minutes, stirring constantly, then add the red wine, and cook 5 minutes, continuing to stir constantly.

5. 5

   Add the tomato sauce, pepper puree, and white wine.

6. 6

   Season with salt and pepper, bring to a boil, then reduce to a simmer, and cook for 10 minutes.

7. 7

   Add the fish and simmer until it's opaque, about 5 minutes.

8. 8

   Remove the onion and add the remaining tablespoon olive oil.

9. 9

   Sprinkle the parsley and divide evenly among 6 warmed bowls.

No additional tips available.