Monkfish Fra Diavolo with Linguine
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Appears in Cook's Illustrated November/December 2001
We get the best of the devil by flambéing the shrimp hot and fast and sautéing the garlic long and slow.
WHY THIS RECIPE WORKS
Our fra diavolo recipe has a seriously garlicky, spicy, winey tomato sauce studded with sweet, firm fish. To get there, we seared and flambéed the fish with cognac to caramelize it and enrich its sweetness. Then we sautéed the garlic slowly...