Steamed Monkfish: Polpo in Umido

1. 1

   In a saucepan over medium-low heat, gently sweat the garlic in the olive oil until it is very soft but not browned.

2. 2

   Add the onion and continue cooking 5 to 7 minutes, until the onion is soft and browning.

3. 3

   Increase the heat to medium-high and add tomato halves, cut sides down.

4. 4

   Cook the tomatoes, turning frequently, until they have released their juices and are very soft.

5. 5

   Stir in parsley, red pepper flakes, salt, pepper, and cinnamon, cover the pan and cook for 15 minutes, until the sauce is thick and flavorful.

6. 6

   Remove the cinnamon stick and push the sauce through a fine-mesh sieve or vegetable mill or process to a coarse puree.

7. 7

   Return the sauce to the rinsed-out pan over medium heat.

8. 8

   Cut the monkfish into 6 serving-sized pieces and add to the simmering sauce.

9. 9

   Cook, turning the fish pieces until the fish is cooked through but still firm, about 7 to 10 minutes.

10. 10

    Remove from heat and serve immediately, spooning sauce over fish pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.