Monkfish on paprika
60 mins
60 mins
Ingredients
- 2 Onions
- 2 Garlic cloves
- 8 (approx. 800 g) Turkish peppers
- 4 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 ml dry white wine or cranberry juice
- 100 ml classic vegetable broth (homemade or bought)
- 425 g Pizza tomatoes (tin)
- 1 TABLESPOON Coriander seed
- 1 TEASPOON black peppercorns
- 600 g Monkfish fillet
- 40 g Capers (glass)
- 50 g green olives (without stone)
- 3 Stem(s) Basil
Directions
- 1
Peel and finely chop the onions and garlic. Cut the peppers lengthwise in half, remove the seeds and wash them. Heat 2/3 of the oil in a sealable frying pan. Fry the onions and garlic over medium heat for 3-4 minutes until transparent.
- 2
Add the pepper strips and continue to steam for 3-4 minutes. Season with salt and pepper, deglaze with the white wine. Add the vegetable stock and tomatoes, cover and braise over medium heat for 15 minutes.
- 3
Meanwhile crush the coriander seeds and peppercorns in the mortar. Wash the monkfish fillet, dab dry and cut into pieces of about 50 g. Sprinkle with the crushed spices.
- 4
Heat the rest of the oil in a heavy frying pan and fry the monkfish pieces on all sides over a very high heat. Add the capers and olives to the vegetables in the frying pan, season with salt and pepper.
- 5
Place the fish pieces on the vegetables, salt if necessary and braise covered for another 7-8 minutes. Wash the basil, shake dry, pluck off the leaves and tear roughly. Sprinkle over the fish at the end of the cooking time.
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