Portuguese Style Monkfish

Here, chunks of firm monkfish are cooked in a spicy sausage-tomato sauce until tender. Serve over rice or pasta.

1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, finely chopped
1 fully cooked chorizo sausage (3 ounces), cut lengthwise into quarters, then crosswise into thin slices
1 red pepper, chopped
2⁄3 cup chicken broth
1 can (14 to 16 ounces) tomatoes, chopped
1⁄4 teaspoon salt
1⁄4 teaspoon crushed red pepper
11⁄2 pounds monkfish, dark membrane removed, cut into 1-inch pieces
1⁄4 cup chopped fresh parsley

1. In nonstick 10-inch skillet, heat oil over medium-low heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 5 minutes.
2. Add chorizo and chopped red pepper and cook, stirring frequently, until pepper is tender, about 5 minutes. Add broth and heat to boiling. Stir in tomatoes with their juice, salt, and crushed red pepper; heat to boiling.
3. Add monkfish to skillet. Reduce heat; cover and simmer until monkfish is tender, about 10 minutes. With slotted spoon, transfer monkfish to bowl. Increase heat to high and boil liquid until sauce has reduced and thickened, about 5 minutes. Return fish to skillet and stir in parsley. Makes 4 main-dish servings.


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