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Overhead view of braised monkfish chunks in a deep tomato sauce with black olives and capers in a terracotta dish

Coda di Rospo in Umido: Braised Monkfish Stew

Monkfish tail braised in a garlic and tomato sauce with olives and capers, finished with parsley.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 310
Ingredients Method Notes

Ingredients
  

For the sauce
  • 3 tbsp olive oil
  • 1 onion small, finely chopped
  • 2 cloves garlic minced
  • 1/2 tsp chili flakes optional
  • 120 ml dry white wine
  • 400 g whole peeled tomatoes, canned crushed by hand
  • 10 black olives , pitted; Taggiasche or Gaeta
  • 2 tbsp capers rinsed
  • salt to taste
  • black pepper to taste
For the fish
  • 700 g monkfish tail membrane removed, cut into 4-5 cm chunks
  • 3 tbsp fresh parsley chopped

Method
 

  1. Pat the monkfish chunks dry with paper towel and season lightly with salt. Set aside.
  2. Heat the olive oil in a 30 cm / 12-inch braising pan over medium heat. Add the onion and cook for 5 to 6 minutes until soft and translucent.
  3. Add the garlic and chili flakes, if using. Cook for 1 minute until fragrant, stirring so it doesn't catch.
  4. Pour in the wine and simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  5. Add the crushed tomatoes, olives, and capers. Season with salt and pepper, then simmer uncovered for 12 minutes until the sauce thickens slightly and coats the back of a spoon.
  6. Nestle the monkfish chunks into the sauce in a single layer. Cover and cook for 8 to 10 minutes, turning the pieces once.
  7. Check doneness with an instant-read thermometer at the thickest chunk. It's ready at 145 F / 63 C, when the flesh is opaque and flakes under light pressure.
  8. Stir in the parsley and taste, adjusting salt if needed. Serve straight from the pan with crusty bread or polenta.

Notes

  • Remove the membrane from monkfish tail or it toughens as it cooks.
  • Don't skip the uncovered simmer before adding the fish.
  • Pull the fish as soon as it's opaque; residual heat finishes it.
  • Rinse olives if they're very salty from the brine.