FABIENNE'S "TOMCARON" MONKFISH

Fabienne's

The tomatoes, carrots, apple, and onion marry with the monkfish, ginger, turmeric, cumin, basil, and cinnamon to deliver a well-balanced and delicate culinary experience. This dish could be served over rice, with mashed potatoes, or with fingerling potatoes. Your guests will be asking for more!

Provided by Fabienne Riesen

Categories Seafood Fish

Time 1h10m

Yield 4

Number Of Ingredients 13

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Ingredients

2 tablespoons olive oil
1 cup chopped onion
¾ cup matchstick-sized carrots
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon hot Madras curry powder
¼ teaspoon ground cinnamon
¼ teaspoon dried basil
salt and ground black pepper to taste
½ cup white cooking wine
2 cups peeled and seeded tomatoes
1 cup diced Golden Delicious apple
1 pound monkfish fillets, cut into cubes

Steps:

Heat olive oil in a large pot over medium heat. Add onion, carrots, ginger, cumin, curry powder, cinnamon, basil, salt and black pepper. Stir in cooking wine. Reduce heat to low and simmer, covered, until flavors combine, about 10 minutes.
Stir tomatoes and apple into the pot. Increase heat to medium-low. Cover and simmer, stirring frequently, until tomatoes soften and break down, about 30 minutes. Lower monkfish gently into the pot; spoon sauce over fish. Cook and stir over low heat until monkfish flakes easily with a fork, about 5 minutes.

Nutrition Facts : Calories 221.8 calories, Carbohydrate 17.1 g, Cholesterol 28.3 mg, Fat 8.9 g, Fiber 3.2 g, Protein 18.1 g, SaturatedFat 1 g, Sodium 250.4 mg, Sugar 8.6 g