Braised Monkfish: Coda in Umido

Name: Braised Monkfish: Coda in Umido
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 240 milliliters dry red wine; 2 cloves garlic, peeled and sliced; 1 kgs skinless monkfish fillet, cut into 3 to 4-inch cubes; 54 milliliters extra-virgin olive oil; 1 onion, peeled, an x cut into the root end, and stuck with 2 whole cloves; 1 bunches parsley, leaves finely chopped to yield 2 tablespoons; 15 pearl onions, peeled and an x cut into the root end; 1 red bell pepper, roasted, peeled, cored, and pureed; 6 servings Salt and pepper; 1 teaspoon tomato sauce; 240 milliliters white wine

You can never have too many main course recipes, so give Braised Monkfish: Codan in Umido a try. This recipe makes 6 servings with 328 calories, 29g of protein, and 12g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires olive oil, bell pepper, onion, and parsley. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. 1 person found this recipe to be yummy and satisfying. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Users who liked this recipe also liked Steamed Monkfish: Polpo in Umido, Codan alla vaccinara (Butcher-Style Braised Oxtails), and Braised Monkfish With Bacon And Tomatoes.

Instructions

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

Ingredients you will need

Cooking Oil

Add the onion, pearl onions, bay leaf, and garlic. Cook, stirring, for 5 minutes.

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Pearl Onion

Bay Leaves

Garlic

Onion

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

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Red Wine

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.

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Salt And Pepper

Tomato Sauce

White Wine

Pepper

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

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Fish

Remove the onion and add the remaining tablespoon olive oil.

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Olive Oil

Onion

Sprinkle the parsley and divide evenly among 6 warmed bowls.

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Parsley

Equipment you will use

Bowl

Equipment

Bowl

Ingredients

Servings:

bay leaf 240milliliters

dry red wine 2cloves

garlic, peeled and sliced 1kgs

skinless monkfish fillet, cut into 3 to 4-inch cubes 54milliliters

extra-virgin olive oil 1

onion, peeled, an "x" cut into the root end, and stuck with 2 whole cloves 1bunches

parsley, leaves finely chopped to yield 2 tablespoons 15

pearl onions, peeled and an "x" cut into the root end 1

red bell pepper, roasted, peeled, cored, and pureed 6servings

Salt and pepper 1teaspoon

tomato sauce 240milliliters

white wine

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Monkfish works really well with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Perrier-Jouet Grand Brut with a 4.3 out of 5 star rating seems like a good match. It costs about 57 dollars per bottle.

Perrier-Jouet Grand Brut

The striking freshness and vivacity of the floral and fruity fragrances (yellow fruits and fresh fruits) take root, before giving way to subtle notes of vanilla and butter, lending the wine a fruity and consistent character. The notes of cherry plum, lemon and bergamot orange emerge first, then make way for the flowers of fruit trees, such as lime and honeysuckle. These are followed by notes of butter, madeleine cakes and vanilla sugar. Lingering notes of grapefruit, white peaches, green pears, apple trees and green hazelnuts round off the taste.