Thursday, January 8, 2009

Christmas Dinner - Braised Monkfish

We had this very yummy fish for Christmas Dinner. It's sometimes referred to as the poor man's lobster and it's really very good. This recipe by Mario Batali really highlights the fish and the sauce is just fabulous!
  • 1/4 cup extra-virgin olive oil
  • 1 onion, peeled, an "x" cut into the root end, and stuck with 2 whole cloves
  • 15 pearl onions, peeled and an "x" cut into the root end
  • 1 bay leaf
  • 2 cloves garlic, peeled and sliced
  • 1 cup dry red wine
  • 1 teaspoon tomato sauce
  • 1 red bell pepper, roasted, peeled, cored, and pureed
  • 1 cup white wine
  • Salt and pepper
  • 2 1/2 pounds skinless monkfish fillet, cut into 3 to 4-inch cubes
  • 1/2 bunch parsley, finely chopped to yield 2 tablespoons

  1. In a heavy-bottomed casserole, heat 3/4 of the oil over medium-high heat. Add the onion, pearl onions, bay leaf, and garlic. Cook, stirring, for 5 minutes.

  2. Cook a few more minutes, stirring constantly, then add the wine, and cook 5 minutes, continuing to stir constantly. Add the tomato sauce, pepper puree, and white wine. Season with salt and pepper, bring to a boil, then reduce to a simmer, and cook for 10 minutes.

  3. Add the fish and simmer until it is opaque, about 5 minutes. Remove the onion and add the remaining tablespoon olive oil. Sprinkle the parsley and divide evenly among 6 warmed bowls.
Recipe by Mario Batali

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