I am big fan of the firm texture and unique taste of monkfish and loved the idea of adding it to a traditional Italian tomato ragout type sauce and here the sauce is really the star of the pasta dish.
I tweaked the original recipe by adding some black olives and fresh parsley for another texture and added depth of flavour and I have to say the final result felt authentic, rustic and very delicious.
For 2 servings
- 400g paccheri
- 300 grams monkfish fillet
- 250 ml (1 cup) peeled tomatoes, pureed in the food processor or blender
- 60 ml (1/4 cup) dry white wine
- 60 ml (1/4 cup) milk
- 1 garlic clove
- 2 Tbsp olive oil
- Salt and freshly ground black pepper
- 1 Tbsp minced fresh flat leaf parsley
- 150g pitted black olives
- Heat the olive oil in a frying pan.
- Peel the garlic clove and slice it thickly.
- Add the garlic to the hot oil.
- Tilt the pan, and cook the garlic until it is golden.
- Then discard the garlic.
- This way, you end up with garlic-infused oil.
- Add the monkfish and cook over high heat for about 1 minute per side. The monkfish should stay raw on the inside.
- Take the monkfish out of the pan and reserve.
- Deglaze the pan with the white wine.
- Use a wooden spatula to scrape the bottom of the pan to loosen the browned bits stuck to the pan from browning the fish.
- Add the tomato and the milk.
- Stir well.
- Season with salt and freshly ground black pepper.
- Bring to a boil, then reduce to a simmer.
- Stir regularly.
- Dice the fish, and season it with salt and freshly ground black pepper.
- Add the juices that will have leaked from the fish to the sauce.
- While the sauce is simmering, bring a pot of water to a boil.
- When the water boils, add salt and the pasta.
- Set the timer for the time indicated for al dente on the package.About 5 minutes before the pasta will be ready, the tomato sauce should be nice and thick.
- It should in fact be slightly thicker than you want it to be, because the fish will release some liquid when it is cooked in the sauce.
- Add the fish to the sauce and turn off the heat.
- Stir to coat the fish with the sauce, sprinkle with parsley and enjoy!