Braised Monkfish Provençal is a modern Fusion recipe (based on a French original) for a classic stew of monkfish fillets lightly braised in a tomato, garlic, bell pepper and herb base. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Braised Monkfish Provençal.
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Ingredients:
4 monkfish fillets (about 250g each)
1 medium onion, chopped
8 plum tomatoes, blanched, peeled and chopped
1 garlic clove, chopped
1 celery stick, chopped
1 green (or red) bell pepper, chopped or cut into strips
1 sprig of fresh oregano, leaves removed and finely shredded
1 sprig of thyme, leaves removed and chopped
handful of baby-leaf spinach
1 tsp sugar
salt and freshly-ground black pepper, to taste
olive oil for frying
Method:
Heat olive oil in a pan, add the onion, garlic, celery and bell pepper. Fry gently for about 5 minutes, or until soft and translucent then add the tomatoes and herbs, bring to a simmer and cook for about 5 minutes more or until you have a thick sauce.
At this point season the sauce to taste, add the monkfish fillets along with the spinach, cover the pot and cook for about 15 minutes or until the monkfish is cooked through (do not overcook or the fish will become tough).
