MONKFISH SPAGHETTI with bell peppers and zucchini

Monkfish and bell peppers is a combination that must absolutely be tried! The zucchini cut into “spaghetti” will complement the flavor of the dish and add color. Remember not to overcook the fish to preserve its delicate taste and to stir the pasta with the cream of cornstarch, to harmonize the flavors well.

• 14 oz (400 gr)  spaghetti
• 1 lb + 2 oz (500 gr) Monkfish
• 2 red bell peppers
• 2 zucchini
• 2 cloves of garlic
• 1/2 cup  white wine
• 7 tbsp extra virgin olive oil
• to taste fresh marjoran (or oregano)
• to taste cornstarch
• to taste black pepper
• to taste table salt

First steps

Cut the peppers into cubes of about 1/2 cm. julienne the zucchini. If possible, use a ceramic knife, it will prevent the oxidation of the peppers and make them more digestible. Fry 1 clove of garlic in 3 tbsp of olive oil in a pan. When the garlic is golden, add the peppers and cook them on high heat for 5 minutes, stirring with a wooden spoon to avoid that they burn. Add the zucchini. Continue to cook until they become soft. Adjust seasoning, cover and keep warm away from heat.

Breaded Monkfish

While the vegetables finish cooking, cut the monkfish into cubes of about 1 inch and bread with cornstarch, shaking the excess from the fish. Pan-fry on high heat in the pan where you have previously fried the clove of garlic in 4 tablespoons of olive oil.

Turn the Monkfish gently over so that it forms a golden crust on all sides. Add white wine and let simmer. When the alcohol has evaporated, lower the heat, adjust seasoning.  Add the zucchini and the peppers. Finally cover and cook on low heat for 7-8 minutes.

Finals

Boil the spaghetti in salted water. Drain it “al dente”. Then toss with the sauce, being careful not to break the zucchini. Add the chopped marjoram and sprinkle with black pepper before serving.

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