Monkfish with Mussels & Pancetta
Ingredients
- 1 pound Monkfish fillet
- 2 pounds Mussels
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic minced
- 14.5 oz. chopped tomatoes
- ½ cup dry white wine
- 4 oz. pancetta sliced
- ½ cup heavy cream
- juice of ½ lemon
- 2 tbsp parsley chopped
Instructions
- Heat oil and butter in a large pan over medium heat.
- Add garlic and cook until softened, stirring often, about 3 minutes.
- Add the tomatoes (with their juices) and wine; simmer for 5 minutes.
- Meanwhile, cook pancetta over medium heat for 6 minutes, or until crisp.
- Transfer pancetta to paper towels, let cool, and chop coarsely.
- Stir monkfish into tomato sauce and top with mussels. Cover and cook, shaking occasionally, until mussels have opened; about 5 minutes. Discard any mussels that remain shut.
- Using a slotted spoon, transfer monkfish and mussels to a deep serving bowl; cover to keep warm.
- Bring tomato sauce to a boil over high heat.
- Add cream, lemon juice, pancetta, and 1 tbsp parsley to tomato sauce. Boil for 1 minute, until slightly thickened.
- Pour sauce over seafood and sprinkle with remaining parsley.