Linguine With Monkfish And Scallops
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons olive oil
- 1tablespoon finely chopped garlic
- ½teaspoon dried hot red-pepper flakes
- 1cup finely chopped onions
- 2leeks, trimmed, rinsed and finely chopped, about 2 cups
- ½cup finely chopped celery
- 1teaspoon loosely packed thread saffron
- 2cups canned crushed tomatoes
- ½cup dry white wine
- 1bay leaf
- Salt to taste, if desired
- Freshly ground pepper to taste
- 4tablespoons finely chopped parsley
- ¼teaspoon dried fennel seeds
- 1½pounds skinless, boneless monkfish, cut in ¾-inch cubes
- 1pound sea scallops, cut in ¾-inch cubes
- ¾pounds fresh or dried linguine
Nutritional analysis per serving (6 servings)
507 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 60 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 35 grams protein; 989 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat two tablespoons of the oil in a heavy skillet over medium heat and add the garlic. Saute briefly while stirring; do not brown. Add the pepper flakes, onions, leeks and celery. Stir. Add the saffron and stir. Cook for two minutes, stirring often. Add the tomatoes, wine, bay leaf, salt and pepper. Blend in the parsley and fennel seeds. Bring to a boil, cover and simmer for 15 minutes. Stir often.
- Step 2
Add the fish to the pan and stir. Cover and cook for about four minutes, then add the scallops. Cover and cook two minutes more.
- Step 3
Meanwhile, boil the linguine al dente and drain. Put the linguine in a heated baking dish and spoon the remaining two tablespoons of oil over it. Sprinkle with pepper and toss briefly. Remove the bay leaf from the seafood sauce and spoon the sauce over the pasta. Toss and serve immediately.
Private Notes
Comments
I really liked this - very easy and was amenable to substitutes. I didn't have celery, so I used chopped broccoli stems. I also used black spaghetti which added another depth to the meal.
Flavorful and delicious. I cook lots of different fish but had been intimidated by monkfish. This recipe was straightforward, and you can be patient (e.g., prep sauce in advance, then cook the fish just before ready to sit down). I halved the recipe for 2 and just used monk — was fantastic! This is a keeper.
I've been making this dish for years. It's a perfect dish for company. I finish Step 1, turn off the heat, add the monkfish, stir well, and put the pot in the fridge, covered, until just before dinner the following night. I heat it up and the fish is cooked perfectly, never overdone, and the flavor is improved from sitting overnight. My husband has a seafood allergy, so we leave the scallops out. It's good with shrimp too (but not for my husband!). Just cook the pasta and make a salad. So easy!
Flavorful and delicious. I cook lots of different fish but had been intimidated by monkfish. This recipe was straightforward, and you can be patient (e.g., prep sauce in advance, then cook the fish just before ready to sit down). I halved the recipe for 2 and just used monk — was fantastic! This is a keeper.
This is good. I really liked it, husband doesn’t like fish as much as I do, but ate it and said it was good. I made half the recipe but it was still a lot. I think we’ll make the leftovers into a mock gumbo, add green pepper and sausage and broth, for another meal. The monkfish was delicious and the sauce was perfectly flavored.
Delicious and simple recipe. Flexible with substitutes and additional ingredients to adjust for personal taste.
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