Italian
Pasta with Monkfish
by Manu Food · 60K subscribers on YouTube
A delicious first course: here is how I prepare pasta with monkfish.
- Difficulty
- medium
Ingredients
9 items- MonkfishMonkfish fillets
- Extra Virgin Olive OilExtra virgin olive oil
- OlivesOlives
- Desalted CapersDesalted capers
- Pomodorini Gialli e RossiYellow and red cherry tomatoes
- SaltSalt
- PastaPasta (e.g., spaghetti)
- Brodetto di PesceFish stock (prepared from head scraps)
- ParsleyParsley, chopped
Method
- Clean the monkfish: remove the mouth, make an incision under the belly, remove the entrails and gills, then remove the skin. Separate the head (to be used for stock) and the fillets. Also remove any meat around the head to avoid waste.
- Cut the fillets into chunks and set aside.
- Prepare a reduced fish stock using the head scraps: add a little hot oil, then add vegetables and some tomato paste, toast briefly, cover with ice, bring to a boil over very low heat, and boil for 3–4 minutes. Strain.
- In a pan, heat extra virgin olive oil and sear the monkfish chunks briefly, then remove them.
- In the same pan, add olives, desalted capers, yellow and red cherry tomatoes, a pinch of salt, and some of the fish stock. Cook over low heat.
- Cook the pasta until al dente, drain, and add to the pan with the sauce. Finish cooking, adding more stock as needed.
- Finish with chopped parsley and add back the reserved monkfish chunks. Stir gently and serve.
