02-03-2005, 01:25 AM
[size 3]Bucatini with Monk Fish
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[size 3] [li]3 oz. Fresh pasta (thick spaghetti) [li]1 oz. Yellow onion, minced [li]1 Anchovy, chopped [li]3 oz. Fresh tomato, chopped [li]2 oz. Olive oil [li]4 oz. Monkfish [li]Flour [li]1 tsp. Dried hot chili pepper, crushed [li]3 oz. White wine [li]1 tbsp. Mint, chopped [li]1 tbsp. Parsley, chopped [li]3 oz. Fish stock or clam juice
Heat olive oil until very hot. Slice monkfish lengthwise and then slice into cubes. Coat fish cubes lightly with flour and add to olive oil. Sauté about one minute on each side. Add garlic and onion, cook one minute and then add anchovy. When onion and garlic browns add white wine and stir. Add fish stock and bring mixture to a boil. Add fresh tomatoes, mint, parsley and hot chili pepper. Lightly salt and pepper, then simmer for 5 minutes. While sauce is simmering, cook fresh pasta according to package instructions. Drain pasta, add to sauce and toss.[/size]
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[size 3] [li]3 oz. Fresh pasta (thick spaghetti) [li]1 oz. Yellow onion, minced [li]1 Anchovy, chopped [li]3 oz. Fresh tomato, chopped [li]2 oz. Olive oil [li]4 oz. Monkfish [li]Flour [li]1 tsp. Dried hot chili pepper, crushed [li]3 oz. White wine [li]1 tbsp. Mint, chopped [li]1 tbsp. Parsley, chopped [li]3 oz. Fish stock or clam juice
Heat olive oil until very hot. Slice monkfish lengthwise and then slice into cubes. Coat fish cubes lightly with flour and add to olive oil. Sauté about one minute on each side. Add garlic and onion, cook one minute and then add anchovy. When onion and garlic browns add white wine and stir. Add fish stock and bring mixture to a boil. Add fresh tomatoes, mint, parsley and hot chili pepper. Lightly salt and pepper, then simmer for 5 minutes. While sauce is simmering, cook fresh pasta according to package instructions. Drain pasta, add to sauce and toss.[/size]
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