Monkfish in leek sauce with italian olives
- 3 ½ lb monkfish
- ¼ cup extra virgin olive oil
- 7 oz ripe tomatoes
- 1 lb leek
- 2 cloves of garlic
- 1 small bunch parsley
- 3 cups water
- 1 ½ tablespoons white wine vinegar
- 1 lb olives
- chili pepper to taste
- salt and pepper
Remove the head, skin and tail from the monkfish and wash it carefully.
Using a sharp knife, fillet the fish and remove the central bone to obtain two fillets.
Trim the leeks, remove and discard the dark green parts, and slice the white and light green parts into rounds. Rinse well under running water.
Bring a saucepan of well-salted water to a boil. Blanch the leeks in water and vinegar for a few seconds, drain and dry.
Bring another pot of well-salted water to a boil. Cut the monkfish fillets into uniform pieces, blanch for a few minutes, drain, and set aside.
Heat the oil in a skillet over medium heat. Add the leeks and garlic and cook until softened. Add a pinch of chile flakes, the tomatoes, and the parsley, and bring to a boil. Add the monkfish and the olives. Lower the heat to low and cook for 15 minutes. Season with salt and freshly ground pepper and serve.