This recipe started with just a few ingredients and a bit of kitchen intuition — working with what you have on hand can lead to something unexpectedly delicious and even a new favorite. It also highlights a key idea from my book: when you keep a few essential ingredients stocked, you can always create something wonderful.
It's a simple routine. I used to make many bases: olive oil, onion, garlic, tomatoes, dry white wine, salt, pepper, and herbs. I never measure, and you don't need to adhere to exact measurements to make this simple sauce. I put guidelines in the recipe instructions, but you can add more or less as you like.
Monkfish (about 1/3 pound per person)
Onion
Tomato
White wine, dry
Garlic
Parsley
Heat about one tbsp of olive oil in a skillet over medium heat.
Add some minced onion (about 1/4 cup) to the pan and cook until soft, about 3 minutes.
Add 1 to 2 cloves of minced garlic and sauté for another minute.
Add some chopped fresh tomato (about 1/3 cup) and cook for about 8–10 minutes, stirring occasionally. The onions and tomatoes will caramelize slightly and take on a rich flavor.
Pour in the white wine (about a 1/4 cup), season with salt and pepper, and let it simmer for a couple of minutes.
Add the monkfish, cover, and let it cook for about 8–10 minutes until the fish is tender and opaque.
Stir in the parsley and finish with a pat of butter for extra richness.
That’s it — simple, Provençal, and full of flavor.
Serve with crusty bread to mop up the sauce.
Substitute the monkfish for another firm fish or even chicken.
And if there is any leftover sauce, toss it with pasta!
