NEW YORK (WLNY) — Kristin Sollenne, executive chef at Bocca di Bacco — which is opening its fourth location Tuesday (April 8) in Chelsea, stops by The Couch to show us a modern take on old-world Italian cooking.
Coda di Rospo Alla Livornese
4 (8oz) Monkfish Fillets
2 Tablespoons Extra Virgin Olive Oil
1 garlic clove, chopped
Freshly ground pepper
1 tablespoon extra-virgin olive oil
3 cloves chopped garlic
1 cup dry white wine
1 (14-ounce) can chopped San Marzano tomatoes in juice
2 tablespoons capers
¼ cup Kalamata Olives (pitted and halved)
¼ cup chopped flat-leaf parsley
4 red skin potatoes, sliced
Red Pepper flakes (optional)
Preheat oven to 400 degrees F. Heat olive oil over high heat in a large ovenproof skillet. Sauté garlic until browned. Season fillets with salt and pepper. Sear on both sides until browned. Transfer to the oven and continue cooking for 8 to 10 minutes, until just cooked through. Boil, or roast potatoes for 25-30 minutes until softened. Add extra-virgin olive oil and garlic to the pan and sauté until browned. Add wine and reduce by half, about 2 minutes. Add tomatoes, capers, olives and parsley and potato slices. Add red pepper flakes for additional spice if desired. Simmer 2 -3 minutes more. Ladle the sauce onto a platter, add the Monkfish Fillets on top of the potatoes and drizzle with more of the sauce. Top with chopped parsley. Enjoy!
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