Angler Fisherman Style Monkfish

Cut the fish meat into 2.5 cm cubes. Boil with half the amount of white wine. Cover and simmer gently for 5 minutes. Drain, let drain properly and cover with aluminum foil.

Finely chop the onion and the garlic. Add to blender jug with parsley leaves, basil and plucked rosemary. Add crushed salt, chili pepper, olive oil and pepper and make all together into puree.

Mix fish cubes and herb puree in frying pan. Pour the rest of the white wine over it and heat everything up very gently.

In the meantime, remove the peel from the tomatoes, pit them and finely dice them. Add to the fish and again let everything bubble together. Simmer gently for about 5 minutes, then season well. Serve immediately with plenty of bread.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also have a fresh taste!

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