Monkfish ragu is a simple and tasty sauce, perfect for dressing paccheri, calamarata, or spaghetti, but I assure you it will be great with any pasta shape. The monkfish sauce is prepared in a short time and, being a fish without small bones, it is also suitable for children. Monkfish is also known as monkfish tail; it has lean flesh and no small bones, only a central bone, so it’s a fish very suitable even for children. When I prepare the sauce with monkfish I make it in abundance so I can freeze it in containers already in the portion I need. Now let’s see how to prepare the monkfish ragu and if you try it let me know. Barbara
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 lb monkfish
- 1 2/3 cups tomato pulp
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- to taste chili pepper
- to taste parsley
- to taste white wine
How to make monkfish ragu
Let’s start preparing the monkfish ragu: take the monkfish, remove the central bone and cut the flesh into pieces.
Pour the garlic clove, chili pepper and some extra virgin olive oil into a pan, let them flavor for a few minutes, then add the tomato pulp and let it cook over low heat for 10 minutes.
Meanwhile, pour some oil into another pan with the monkfish pieces, brown them and then deglaze with some white wine; let the alcohol completely evaporate, then add the previously cooked tomato pulp. Leave on the heat for a few minutes, then season with salt and sprinkle with parsley.
Toss the pasta with the freshly prepared monkfish ragu.
How to store monkfish ragu
Keep it in the refrigerator for 2 days, or you can also freeze it for a few months
