• 65minutes
  • 308calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) olive oil

  2. 1 medium onion , chopped

  3. 3 carton(s) garlic , finely chopped

  4. 1 (3 ounces) fully cooked chorizo sausage , cut lengthwise into quarters andthen crosswise into thin slices

  5. 1 red pepper , chopped

  6. 666 cup(s) chicken broth

  7. 1 can(s) (14 to 16 ounces) tomatoes , chopped 25 teaspoon(s) salt

  8. 1/4 teaspoon(s) crushed red pepper

  9. 1 1/2 pound(s) monkfish , dark membrane removed 25 cup(s) chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. In nonstick 10-inch skillet, heat oil over medium-low heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 5 minutes.

  2. Add chorizo and chopped red pepper and cook, stirring frequently, until pepper is tender, about 5 minutes. Add broth and heat to boiling. Stir in tomatoes with their juice, salt, and crushed red pepper; heat to boiling.

  3. Add monkfish to skillet. Reduce heat; cover and simmer until monkfish is tender, about 10 minutes. With slotted spoon, transfer monkfish to bowl. Increase heat to high and boil liquid until sauce has reduced and thickened, about 5 minutes. Return fish to skillet and stir in parsley. Makes 4 main-dish servings.

  4. Nutritional information is based on one serving.


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