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
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.
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.
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.