Monk Fish Cioppino

Monk Fish Cioppino

1 pound of monkfish for 3 normal eaters, two hungry people

1 can crushed tomato

1 small bottle of clam juice

1/2 fennel bulb, finely chopped

cloves of garlic (between 1 and 10? depends on you…) finely chopped

half an onion, finely chopped

crusty bread

With olive oil (and butter, if you want), add the vegetables and bring out their liquids on low, until translucent. Add the bottle of clam juice, a dash of white wine, and the can of tomatoes. Pepper and simmer for as long as possible, as short as 30 minutes and as long as 2 hours. Add loosely chopped Monkfish, and let sit with cover on for 4 minutes (no more!). Rub raw garlic on toasted bread and serve with a dash of fennel.

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