Fabienne's "Tomcaron" Monkfish

By Fabienne Riesen

4.0 / 5

25min

45min

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2 tablespoons olive oil
1 cup chopped onion
¾ cup matchstick-sized carrots
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon hot Madras curry powder
¼ teaspoon ground cinnamon
¼ teaspoon dried basil
salt and ground black pepper to taste
½ cup white cooking wine
2 cups peeled and seeded tomatoes
1 cup diced Golden Delicious apple
1 pound monkfish fillets cut into cubes