Giorgio Locatelli shares his recipe for monkfish stew with tomatoes, garlic, chilli and black olives, saying: “We call this in potacchio, which is a style of braising in wine, tomato, garlic, chilli and rosemary that is typical of the Marche region, not only for fish, but also chicken and rabbit. I find that people are really confident using monkfish to put into a stew like this, because apart from the central bone it has no other small bones to worry about.”
You will need:
Garlic 3 cloves, finely chopped
Whole mild red chilli 1, finely chopped
Fresh rosemary 3 sprigs
Finely chopped rosemary leaves 1tablespoon
Black olives 4 tablespoons, stones removed
Monkfish fillet 1.6kg. cut into chunks
Sea salt and freshly ground black pepper
White wine 1glass (70ml)
Good fish stock 500ml
Tomato passata 4 tbsp
Cherry tomatoes 16, halved
Good bread 6 large slices, toasted
Extra virgin olive oil 3tablespoons
- Heat a little olive oil in a large pan.
- Add the garlic, chilli, the sprigs of rosemary and the chopped rosemary, and saute for 1 minute, taking care not to bum the garlic.
- Add the olives and then the fish, and season.
- Saute everything together for 5 minutes, stirring so that the chilli and garlic coats the fish
- Add the wine, bubble up to evaporate the alcohol, then add the fish stock, tomato passata and tomatoes.
- Cover with a lid and cook for another 10minutes, until the fish is tender, then discard the sprigs of rosemary and spoon into a warmed serving dish.
- Cut the toasted bread roughly into squares and serve the stew on top.
- Drizzle with the extra virgin olive oil.
Taken from Giorgio Locatelli’s Made At Home. Published by Harper Collins.