Monkfish Piperade

Name: Monkfish Piperade
Prep time: 20 min
Cook time: 40 min
Yield: 4 Servings
Ingredients: salt, and freshly ground pepper; tablespoons olive oil: 2; cloves garlic, chopped and pureed: 2-3; large red bell peppers: 2; large green bell peppers: 2; mixed herbs: 1 tsp; large yellow onion: 1; trimmed monkfish fillets: 3 1/2 pounds; flour; olive oil: 2 tbsp; dry white wine or french vermouth, and fish or chicken broth: 1 cup; fresh tomato fondue (optional); thyme; tarragon; salt and pepper; oregano; dried herbs to taste; fresh basil and parsley, or tarragon; drained and seeded plum tomatoes: 4 tbsp; minced shallots or scallions: 2 tbsp; Butter: 2 tbsp; fresh tomato pulp, chopped: 2 1/2 cups

Features:

Cuisine:

French

1 hr
Serves 4
Easy

Ingredients

For Piperade Mixture :
salt, and freshly ground pepper
2 tablespoons olive oil
2-3 cloves garlic, chopped and pureed
2 large red bell peppers
2 large green bell peppers
1 tsp mixed herbs
1 large yellow onion
Fish and Other Ingredients :
3 1/2 pounds trimmed monkfish fillets
flour
2 tbsp olive oil
1 cup dry white wine or french vermouth, and fish or chicken broth
fresh tomato fondue (optional)
For tomato fondue :
thyme
tarragon
salt and pepper
oregano
dried herbs to taste
fresh basil and parsley, or tarragon
4 tbsp drained and seeded plum tomatoes
2 tbsp minced shallots or scallions
2 tbsp Butter
2 1/2 cups fresh tomato pulp, chopped

How to Make Monkfish Piperade

Take a small saucepan or frying pan. Add butter and minced scallions/shallots for 3 minutes. Make sure they don’t turn brown.
Then add tomatoes.
Cook at medium flame for a few minutes until the juices have come out. The tomato pulp should still be thick enough to stay on a spoon.
Add the herbs.

For Monkfish Piperade:

Wash the bell peppers. Remove the stem and seeds. Carefully cut them into long, thin slices.
Peel the onion and cut it into half. Then slice it into fine slices.
Add oil in a frying pan and let it heat up for 5 minutes at medium flame. Then add garlic, herbs and seasonings. The vegetables would be mildly cooked since they need to be added with the fish. Once done, set aside and let it cook, without lid. Put the sauce into a bowl, cover, and refrigerate.
Now slice the fish into serving size chunks. Season the edges with salt and pepper. Add a little bit of flour. Shake off excess. Saute.
In a separate frying pan, add oil, and heat at high flame. When it turns very hot, add fish layer by layer and turn the flame to medium. Saute for 2 minutes. Turn. Again saute for 2 minutes.
Now take the vegetable and spread over the fish. Add broth so that the fish is half covered. Cover and simmer for 10 minutes. Fish should turn soft. Don’t overcook as it breaks.
On a platter, arrange fish and vegetable while hot. Boil the broth in frying pan until it becomes thick. Pour in small amounts over the fish. Serve with fondue.

Trivia

Monkfish is also known as the sea-devil because of its monstrous look, big mouth, and sharp teeth.
Female monkfish are larger than males.
Monkfish eyes resemble pearls.

Since it has a large mouth, it can swallow a fish of its own size.