Steamed Monkfish: Polpo in Umido
Ingredients
- 4 cloves garlic, chopped
- 1/4 cup extra-virgin olive oil
- 1 medium onion, sliced
- 6 small tomatoes, halved
- 1 bunch Italian parsley, chopped to yield 1/4 cup
- 1 teaspoon red pepper flakes
- Salt and pepper
- 1 (2-inch) piece cinnamon stick
- 1 1/2 pounds boneless monkfish
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