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