MONKFISH MARINARA

I RARELY MAKE TOMATOES WITH FISH, BECAUSE THEY HAVE SUCH A STRONG AND DISTINCTIVE FLAVOR THAT THEY CAN OVER-POWER COD OR FLOUNDER OR HALIBUT. BUT MONKFISH, OFTEN CALLED THE POOR MAN’S LOBSTER, IS SWEET LIKE LOBSTER WITH SOME OF ITS MUSCLED TEXTURE, WHICH THE TOMATO ENHANCES. JULIA MOSKIN PUBLISHED THIS MARINARA RECIPE IN THE NEW YORK TIMES AND I’VE BEEN MAKING IT EVER SINCE. 28 OUNCES OF CANNED TOMATOES PLUS A CAN OF WATER YIELDS AN AMPLE QUANTITY OF MARINARA SAUCE, EVEN REDUCED. THAT IS A GOOD THING, SINCE IT FREEZES NICELY AND IS A GREAT LAST-MINUTE SAUCE FOR PASTA AND/OR SHRIMP. WHEN USING IT FOR PASTA, RESERVE 1/2 CUP OF PASTA WATER. DRAIN THE PASTA, ADD ABOUT A 1/2 CUP OF MARINARA SAUCE TO PASTA POT AND SOME OF THE PASTA WATER, THEN DUMP IN THE PASTA AND STIR TOGETHER UNTIL YOU HAVE THE CONSISTENCY YOU LIKE. THE SAUCE SHOULD BARELY COAT THE PASTA. REMEMBER, IT’S A PASTA DISH. THE SAUCE SHOULD COMPLEMENT THE PASTA WITHOUT SMOTHERING IT.
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