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Monkfish on tomato and anise sauce

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Ingredients for 4 servings:

  • 500 g tomatoes
  • 4 shallots
  • 2 cloves garlic
  • 1 bunch of thyme
  • 4 tbsp oil (olive oil)
  • 2 tbsp tomato paste
  • 4 anise
  • 2 tsp sugar
  • 200 ml red wine
  • 2 orange(s), untreated
  • 600 g monkfish fillet(s)
  • pepper
  • Salt

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Blanch the tomatoes, peel, deseed, and dice. Finely dice the shallots and garlic. Pluck the thyme leaves from the stems. Sauté the garlic and shallots in 2 tablespoons of olive oil. Add the tomatoes, tomato paste, star anise, thyme, salt, pepper, and sugar, and deglaze with red wine. Grate the orange zest, squeeze out the juice, and add both to the tomatoes. Simmer for 15 minutes. Rinse the monkfish fillet, pat dry, and cut into large pieces. Brown all over in the remaining oil. Remove from the pan and cook in the tomato sauce for another 3 minutes. Serve with ciabatta bread and Rioja.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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