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    MONKFISH SPAGHETTI with bell peppers and zucchini

    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
    • ½ 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

    red bell pepper diced

    First steps

    Cut the peppers into cubes of about ½ 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.

    julienne zucchini

    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.

    monkfish

    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.

    MONKFISH SPAGHETTI with bell peppers and zucchini

    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.

    MONKFISH SPAGHETTI with bell peppers and zucchini

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    PRINTABLE VERSION

    MONKFISH SPAGHETTI with bell peppers and zucchini
     
    Print
    Prep time
    40 mins
    Total time
    40 mins
     
    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.
    Author: Filippo Trapella
    Recipe type: pasta
    Cuisine: Italian
    Serves: 4
    Ingredients
    • 14 oz (400 gr) spaghetti
    • 1 lb + 2 oz (500 gr) Monkfish
    • 2 red bell peppers
    • 2 zucchini
    • 2 cloves of garlic
    • ½ 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
    Instructions
    1. monkfish spaghetti with red bell pepper and zucchini
    2. FIRST STEPS - Cut the peppers into cubes of about ½ 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.
    3. 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.
    4. 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.
    3.2.2925

     

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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