Linguine With Monkfish And Scallops
Published September 13, 1986
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 tablespoons olive oil
1 tablespoon finely chopped garlic
½ teaspoon dried hot red-pepper flakes
1 cup finely chopped onions
2 leeks, trimmed, rinsed and finely chopped, about 2 cups
½ cup finely chopped celery
1 teaspoon loosely packed thread saffron
2 cups canned crushed tomatoes
½ cup dry white wine
1 bay leaf
Salt to taste, if desired
Freshly ground pepper to taste
4 tablespoons finely chopped parsley
¼ teaspoon dried fennel seeds
1 ½ pounds skinless, boneless monkfish, cut in ¾-inch cubes
1 pound sea scallops, cut in ¾-inch cubes
¾ pounds fresh or dried linguine
Nutritional analysis per serving (6 servings)
60 grams carbs; 46 milligrams cholesterol; 507 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 5 grams fiber; 989 milligrams sodium; 35 grams protein; 8 grams sugar
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.
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.
Added shrimp because of insufficient monkfish and a lack of scallops, also added some jarred red pepper that needed using to good effect
This was delicious. I added raw tiger prawns instead of scallops because of cost … it was amazing. Scallops deserve a dish of their own. I had no saffron and I don’t think it was missed. Definite keeper.
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.