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
- 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.
- 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.
- 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.
- Add in the carrots. Simmer until the carrots are soft and the sauce slightly thickened, about 30 minutes.
- Add in the olives, capers and raisins. Stir to combine and cook for an additional 10 minutes.
- 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.
- Add the monkfish back to the pot and cook for a few minutes to warm the fish and allow to cook through completely.
- 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.