Monkfish in a broth of leeks and Italian olives

di Academia Barilla

Image 1
Short Video

PREPARATION TIME
65 min

DIFFICULTY
Easy

TYPE
Main course

Tags

Easy, Boiled, Main course, 25 minutes, 40 minutes, Puglia, More than 1 hour, Spring, Tomato

Ingredients for 4 people

3 ½ pounds monkfish
¼ cup extra virgin olive oil
1 cup ripe tomatoes
1 pound leeks
2 cloves garlic
1 sprig parsley
1 pound olives
3 cups water
1 ½ tablespoons white wine vinegar
chili pepper to taste
salt and pepper to taste

PRINT SHOPPING LIST

Ingredients

Preparation 40 minutes preparation + 25 minutes cooking

Remove the head, tail and skin from the monkfish and wash thoroughly.

Cut 2 fillets from the fish and use a sharp knife to remove the central bone.

Clean the leeks, remove the green part, cut the rest of the stalk into round slices and rinse thoroughly under running water.

Parboil the leeks in a boiling solution of 3 cups of water and 1 1/2 tablespoons of vinegar for a few seconds, then drain and dry thoroughly.

Cut the fish fillets into uniform pieces. Heat the oil in a pan over medium heat, add the peeled and sliced garlic and the leeks. When the leeks have softened, add a dash of chili pepper, the washed and halved tomatoes and the parsley. When the broth comes to a boil, add the pieces of fish and the pitted and roughly chopped olives. Leave on low heat for 15 minutes, then adjust the salt, add freshly ground pepper and serve.

Wine pairing

It has a sharp taste and lasting aromas, therefore we have to find a wine for this dish that can contrast with its succulence. A perfect accompaniment is a still white wine that is pale straw-yellow, pleasant and slightly alcoholic, delicate, mellow and well-balanced. Leverano Malvasia Bianca di Puglia D.O.C.

Chef's Tip

Monkfish cooks in a short time. Parboil the fish in acidulated water to guarantee the goodness of its meat. Leeks must be washed thoroughly to remove soil residue.