Ingredients: Per 4 servings
- 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
Remove the head and skin from the monkfish, wash carefully and keep the tail-end.
Fillet the fish-tail and remove the central bone.
Clean the leeks, remove the green part and slice the rest into round slices.
Quickly boil the onions in water to which some vinegar has been added for a few seconds, drain and dry.
Cut the fish tail into regular pieces, boil for a few minutes in abundant salty water. Drain and set aside.
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.
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.
Consigli dello chef:
Monkfish does not take long to cook. If it cooks too long, the pulp will be stringy. Dip the monkfish quickly in slightly acid boiling water so that it loses the foaminess that is typical of monkfish.
The leeks should be washed carefully to remove any earth residues.