Vipere cieche à la Provençale

Ingredients

• 500g (1.1 lb) monkfish fillets 500g (1.1 lb) monkfish fillets
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 4 tomatoes, peeled, seeded, and diced 4 tomatoes, peeled, seeded, and diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1/2 cup (120ml) fish or vegetable broth 1/2 cup (120ml) fish or vegetable broth
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet and sauté until translucent.
3. 3.
   Add the diced tomatoes and tomato paste to the skillet, stirring well to combine.
4. 4.
   Pour in the white wine and fish or vegetable broth, and bring to a simmer.
5. 5.
   Sprinkle in the dried thyme and oregano, and season with salt and pepper to taste.
6. 6.
   Gently place the monkfish fillets into the skillet, ensuring they are submerged in the sauce.
7. 7.
   Cover the skillet and let the fish simmer for about 10-12 minutes, or until the fillets are cooked through and tender.
8. 8.
   Once cooked, carefully transfer the monkfish fillets to a serving platter.
9. 9.
   Increase the heat to high and reduce the sauce until it thickens slightly.
10. 10.
    Pour the sauce over the monkfish fillets, garnish with fresh parsley, and serve hot.

Treat your ingredients with care...

• Monkfish — Ensure the monkfish fillets are fresh and firm. If monkfish is not available, you can use other firm white fish such as cod or halibut as a substitute.

Tips & Tricks

• To enhance the flavors, marinate the monkfish fillets in the Provençal sauce for 30 minutes before cooking.
• Serve the dish with crusty French bread to soak up the delicious sauce.
• For a touch of freshness, squeeze some lemon juice over the cooked monkfish fillets before serving.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce.
• Experiment with different herbs such as basil or tarragon to customize the flavor profile.

Serving advice

Serve the Vipere cieche à la Provençale as a main course accompanied by a side of roasted potatoes or steamed rice. Garnish with fresh parsley for an added pop of color.

Presentation advice

Arrange the cooked monkfish fillets on a platter, spoon the Provençal sauce over them, and sprinkle with chopped parsley. For an elegant touch, garnish with a lemon wedge and serve on a bed of fresh lettuce leaves.