Braised Monkfish With Cherry Tomatoes & Basil

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Amateur Gourmet


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3 tbsp Extra Virgin Olive Oil

2 thick slices pancetta (2 ounces), cut into 1-inch pieces

1 cup finely chopped fennel (about 1/2 bulb)

coarse salt

0 pinch crushed Red Pepper Flake

1/4 cup water, plus more if needed

1 pint Cherry or grape tomatoes

2 x Garlic Cloves, minced

1 1/2 lb Monkfish fillets

freshly ground black pepper

2 tbsp Fresh basil

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