Monkfish stew with tomatoes, garlic, chilli and black olives

⇐ Recipes from cookery books

I made this with tinned cherry tomatoes - replacing both the passata and the fresh tomatoes. Worked a treat.

I used my own sourdough which was great and just right for the dish. But any good bread should work.

The original recipe has 1.5kg monkfish for 6 people. Apart from the cost - monkfish in these parts is about €40 a kilo - it seems a bit excessive. I've reduced this to 150g per person which suits my appetite more - quantities are for 4 people

Ingredients

olive oil

2 cloves garlic, chopped

1 not too hot red chilli

sprog of rosemary

handful of black olives

600g monkfish fillet cut into chunks (or more - see preamble)

salt and freshly ground black pepper

small glass white wine

300ml good fish stock

4 Tbsp tomato passata

10 cherry tomatoes, halved

or

tinned cherry tomatoes instead of the fresh and the passata

to serve

good bread, toasted

extra virgin olive oil

Method

1. Heat a little olive oil in a pan. Add the garlic, chilli and rosemary and sauté for a minute
2. Add the olives and then the monkfish and season. Sauté everything for 5 minutes, coating the fish with the flavourings
3. Add the wine and boil off some of the alcohol. Add the fish stock, and tomatoes and passata. Cover and cook for 10 minutes
4. Serve on top of good bread, toasted, and a drizzle of olive oil

Made at Home Georgio Locatelli

italian