Ingredients

Servings 4

• 3 ½ lb monkfish
• ¼ cup extra virgin olive oil
• 7 oz tomatoes, ripened
• 1 lb leek
• 2 cloves of garlic
• 1 sprig parsley
• 1 lb olives
• 1 ½ lb water
• 1 ½ tablespoons white wine vinegar
• chili pepper to taste
• salt and pepper to taste

Preparation

40 minutes preparation + 25 minutes cooking

Step 1

Remove the head and skin from the monkfish, wash carefully and keep the tail-end.

Step 2

Fillet the fish-tail and remove the central bone.

Step 3

Clean the leeks, remove the green part and slice the rest into round slices.

Step 4

Quickly boil the onions in water to which some vinegar has been added for a few seconds, drain and dry.

Step 5

Cut the fish tail into regular pieces, boil for a few minutes in abundant salty water. Drain and set aside.

Step 6

In a saucepan soften the onion and garlic slices in some oil, add some chili, the tomatoes which have been cut into halves, the parsley, and bring to the boil.

Step 7

Add the pieces of monkfish and the olives. Leave on low heat for 15 minutes, season to taste, and, before serving, with a little freshly ground pepper.

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