Sweet n' Sour Monkfish

Recipe courtesy The Taste of Gloucester: A Fisherman's Wife Cooks, Gloucester Cookbook Committee, 1976
TOTAL TIME: 2 hr
Prep: 25 min
Inactive Prep: 1 hr
Cook: 35 min
 
YIELD: 6 to 8 servings
LEVEL: Intermediate

ingredients

  • 2 pounds monkfish tail, cut in 1-inch chunks
  • Salt and pepper
  • 2 bay leaves
  • 1/2 stalk celery plus 6 stalks celery, cut into 1-inch pieces
  • 1/2 small onion, cut in pieces, plus 3 medium onions, sliced
  • 1/4 cup vegetable oil, as needed for sauteing vegetables
  • 2 medium green peppers, seeded and cut into 1-inch pieces
  • 2 medium sweet red peppers, seeded and cut into 1-inch pieces
  • 1 (6-ounce) can tomato paste
  • 1 1/2 cups cider vinegar
  • 2 tablespoons sugar
  • 1 1/2 cups green Italian olives, pitted and cut in pieces
  • 4 cups water, for boiling
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Directions

Season monkfish chunks with salt. In a medium to large pot of water boil bay leaves, 1/2 stalk celery, and small onion for 5 minutes. Add monkfish and cook for an additional 10 minutes. Drain and place monkfish in large bowl; set aside. Discard celery, onion, and bay leaves.

In large frying pan, saute the celery pieces in vegetable oil until tender; add to fish. Saute red and green pepper pieces, add to fish. Saute the 3 sliced onions for about 5 minutes; add the tomato paste, alternating with the vinegar. Mix well; add sugar and olive pieces and cook for an additional 10 minutes, stirring frequently. Season with salt and pepper. Add vegetable mixture to monkfish and refrigerate. Best when served chilled.

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