25 min Medium

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Recommended product

Dedicated to the most demanding of palates, a soft, smooth fresh tomato pulp, made for those who love a softer flavor. Perfect to cook ragout, soups, pureed vegetable soups, and delicious sauces.

25 min
Ingredients for 4 people
Finely Chopped tomatoes 3x400g 400 g
Desalinated capers80 g
Extra Virgin Olive (EVO) Oil20 g
Garlic1 clover
Monkfish4, 500 g with bone and tail, 400 gr cleaned
Pepperto taste
Poppy seeds1 handful or 10 g
Poppy seeds bread8 fette - 240 g
Saltto taste
Sparkling wine1 glass or 100 g

Warm up a non-stick pan with a little EVO oil and garlic and cook the sliced monkfish on each side, then add capers and poppy seeds. Sprinkle the wine and let it steam.
Add Pomì fine tomato pulp and cook it for 15 mins c.
Lay the monkfish in a soup plate, dress with generous spoonfuls of sauce and decorate with two toasted bread slices.

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