Pea and Monkfish Zuppetta
Pea and Monkfish Zuppetta by Chef Ericka Fabiani - Mambo Italiano Restaurant
Ingredients for 4 people
- 700 g of monkfish fillets, cut into pieces
The sides or trimmings of the monkfish that your fishmonger can put aside for you - Some vegetables for the broth: 1 small carrot, 1 stalk of celery, ½ onion, a bit of fennel or even well-cleaned vegetable peelings
- 400 g of fresh peas (shelled and precooked)
- 200 g of tomato pulp
- 2 shallots
- Extra virgin olive oil
- Some sprigs of marjoram (or other fresh herbs from the garden)
- Salt, pepper mill
- Some saffron threads
Preparation 15min
1 - Start by preparing a broth by placing the monkfish trimmings and vegetables in a pot of cold water to cover. Add a nice pinch of salt and the saffron, then bring gently to a boil. Let it infuse over low heat.
2 - In a skillet, sauté the monkfish pieces with a drizzle of olive oil, salt, and pepper. Set aside with their juice.
3 - In the same skillet, sauté the minced shallots with a bit of olive oil.
4 - Add the tomato pulp and the herbs. Let simmer for about ten minutes.
5 - Incorporate the peas, then half of the filtered broth. Cook over low heat for about 10 minutes.
6 - Add the monkfish pieces, season with salt and pepper, then pour in the rest of the broth. Let it cook for another 6 to 8 minutes covered, until the fish is very tender.
7 - Serve (hot on a rainy day or) warm, accompanied by slices of toasted bread rubbed with garlic, seasoned with a drizzle of olive oil and a bit of salt.
