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picture of final dish

Monkfish Brodetto


A riff on the classic brodetto from Marche that includes Sicilian influences.  Easy Italian recipe for a quick weeknight meal!


  • 1 pound monkfish*, cut into large chunks about 2-inches
  • Kosher salt
  • Freshly ground black pepper
  • Flour for dredging
  • 2 tablespoons olive oil 
  • 1 medium onion, halved lengthwise, cut into thin slices 
  • 1 clove garlic, diced
  • 1 cup white wine
  • 1 (15 1/2- ounce) can crushed tomatoes
  • 1 (8 ounce) bottle clam juice
  • 4 medium carrots, halved, cut into 1 inch chunks
  • 1 cup black olives, pitted
  • 1/4 cup capers, drained (if salt-packed then soaked in cold water for 1 hour)
  • 1/4 cup raisins
  • 1/4 cup fresh parsley, chopped (plus additional for serving)
  • White wine vinegar, to taste


  1. Season monkfish with salt and pepper. Put about 1 cup of flour in a shallow bowl or dish. Dredge the monkfish fillets in the flour to coat.
  2. In a medium to large stew pot, heat the olive oil over medium heat until hot.  Add the fish and cook until the fish is lightly browned on all sides.  Remove to a platter. 
  3. Add in the sliced onion with a pinch of salt and cook until the onion is translucent, about 5 minutes. Add in the garlic and cook with the onion for about 1 minute.  Add in the white wine and simmer for a few minutes to deglaze.  Stir in the tomatoes and clam juice.  Simmer for 15 minutes.  
  4. Add in the carrots. Simmer until the carrots are soft and the sauce slightly thickened, about 30 minutes.  
  5. Add in the olives, capers and raisins.  Stir to combine and cook for an additional 10 minutes.  
  6. Add in the parsley and about a tablespoon of vinegar.  Stir and taste.  Adjust white vinegar, salt and pepper. You should just barely taste the acidity from the vinegar but add more if you like.
  7. Add the monkfish back to the pot and cook for a few minutes to warm the fish and allow to cook through completely.  
  8. Serve sprinkled with additional parsley and crusty bread to dip in the sauce. 


In place of monkfish, you can substitute red snapper, halibut, haddock, or grouper.