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.
- 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.