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Braised Monk Fish Provencal

ingredients

6-8 ounces monk fish per person
1 medium onion
8 roma tomatoes
1 clove garlic
1 stick of celery chopped
1 green pepper chopped
1 sprig of oregano stripped
1 sprig of thyme stripped
1 teaspoon of sugar
salt and coarse pepper to taste

method

1. Sauté all ingredients in 2 ounces of olive oil, except for the tomatoes, until translucent, about 5 minutes, in a large enough pot depending on how many servings you are creating

2. Add the tomatoes and simmer for another 5 minutes

3. Add monkfish and cover pot. cook until fish flakes to the touch of a fork. Do not over cook, this fish can get tough.

4. Serve with rice pilaf or buttered pasta.

What did you think?

104 people have helped to review this recipe. Thankyou!

Fabulous
posted by Peter - Ireland @ 04:44PM, 11/03/07
Very simple and very tasty
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