Steamed Monkfish: Polpo in Umido

Name: Steamed Monkfish: Polpo in Umido
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 1 stick (2-inch) piece cinnamon; 4 cloves garlic, chopped; 680 grams boneless monkfish; 59 milliliters extra-virgin olive oil; 1 medium onion, sliced; 1 bunch Italian parsley, chopped to yield 1/4 cup; 1 teaspoon red pepper flakes; 6 servings Salt and pepper; 6 smalls tomatoes, halved

Steamed Monkfish: Polpo in Umido might be just the main course you are searching for. One portion of this dish contains around 18g of protein, 11g of fat, and From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

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

Ingredients you will need

Olive Oil

Garlic

Equipment you will use

Sauce Pan

Add the onion and continue cooking 5 to 7 minutes, until the onion is soft and browning. Increase the heat to medium-high and add tomato halves, cut sides down. Cook the tomatoes, turning frequently, until they have released their juices and are very soft.

Ingredients you will need

Tomato

Onion

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.

Ingredients you will need

Red Pepper Flakes

Cinnamon

Parsley

Pepper

Sauce

Salt

Equipment you will use

Frying Pan

Remove the cinnamon stick and push the sauce through a fine-mesh sieve or vegetable mill or process to a coarse puree. Return the sauce to the rinsed-out pan over medium heat.

Ingredients you will need

Cinnamon Stick

Vegetable

Sauce

Equipment you will use

Sieve

Frying Pan

Cut the monkfish into 6 serving-sized pieces and add to the simmering sauce. Cook, turning the fish pieces until the fish is cooked through but still firm, about 7 to 10 minutes.

Ingredients you will need

Monkfish

Sauce

Fish

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

Ingredients you will need

Sauce

Fish

Equipment

Sauce Pan

Frying Pan

Sieve

Ingredients

Servings:

1stick

(2-inch) piece cinnamon 4cloves

garlic, chopped 680grams

boneless monkfish 59milliliters

extra-virgin olive oil 1medium

onion, sliced 1bunch

Italian parsley, chopped to yield 1/4 cup 1teaspoon

red pepper flakes 6servings

Salt and pepper 6smalls

tomatoes, halved

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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 Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.