Matelote Of Monkfish Monkfish Stew Recipes

MATELOTE OF MONKFISH (MONKFISH STEW)

Steps:

• Heat oil in a nonstick saucepan over medium-high heat. Add onions, mushrooms, shallots, bay leaf, thyme sprigs and garlic. Cook, stirring, until wilted, about 3 minutes.
• Add flour and blend well. Add wine, fish broth, cloves, salt and pepper. Blend well with a wire whisk. Bring to a boil and simmer 10 minutes.
• Add fish cubes, bring to a simmer and cook about 4 minutes or until done. Add butter and blend well. Remove thyme sprigs and bay leaf. Sprinkle with parsley and serve hot with croutons (see recipe) on the side.

MATELOTE OF MONKFISH

Steps:

• Bring a small pot of water to a boil, add the onions and cook for two minutes. Drain the onions and run under cold water. Peel the onions and set aside.
• Cut the monkfish into slices about three-fourths of an inch thick. Pat them dry on a paper towel and lightly dust them on one side with the breadcrumbs.
• Select a heavy skillet large enough to hold the monkfish in a single layer. Place the bacon in the skillet and cook the bacon over medium heat, stirring it around, until it is crisp and golden brown. Remove the bacon from the skillet to a bowl, draining as much fat as possible back into the skillet.
• Heat the bacon fat over medium heat, add the pearl onions and toss them briefly in the bacon fat until they begin to turn golden. Remove them from the skillet and add them to the bowl with the cooked bacon.
• Then add the monkfish to the skillet crumb-side down and sear the fish on one side only over medium-high heat, until it is browned. Remove the fish from the skillet and set it aside on a platter, covered loosely with a sheet of foil or waxed paper.
• Place the red onion in the skillet and cook it over low heat until it is soft but not brown. Stir in the tarragon, wine and fish stock. Increase the heat and cook the sauce until it is reduced by half. Stir in the tomato paste and cook a few minutes longer, until the sauce has thickened to the consistency of heavy cream. Season to taste with salt and pepper. The recipe can be prepared to this point up to two hours in advance. It will then require only five minutes further cooking before serving. If you are preparing the recipe in advance, cover the pan and set it aside.
• Just before serving, reheat the sauce over medium heat and adjust the seasonings if necessary. You may want to add a tablespoon or two of additional wine to bring up the flavor. If desired, you can enrich the sauce by swirling in the soft butter. Add the bacon and pearl onions to the sauce, along with any juices in the bowl. Then carefully place the slices of monkfish in the skillet in a single layer, browned side up. Cook about five minutes, until the monkfish is just cooked through.
• Divide the monkfish slices among four warmed dinner plates. Carefully spoon some of the sauce with the pearl onions and bacon around, not over, the fish. Garnish each serving with a sprig of tarragon. Serve with noodles and mushrooms.

TOMATO MONKFISH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place tomatoes on a baking tray and drizzle with olive oil.
• Bake in the preheated oven for 15 minutes.
• Meanwhile, melt butter in a large frying pan over medium heat. Add onion, chile pepper, garlic, and ginger; fry until golden brown and slightly charred, about 10 minutes.
• Remove tomatoes from the oven and add to the frying pan, including oil from the baking tray. Add vinegar, oregano, parsley, cilantro, bouillon cube, salt, and pepper. Continue to fry until tomatoes reduce into more of a paste, about 5 minutes more.
• Add monkfish and cover with excess paste, making sure fillets are completely surrounded. Reduce heat and cook until fish flakes easily with a fork, 5 to 10 minutes more. Serve immediately.

PEASANT STYLE MONKFISH STEW

Steps:

• Preheat your oven to 350 degrees.
• Sprinkle Creole seasoning on all sides of the monkfish.
• In a large stock pot, heat the oil over medium-high heat.
• Add the monkfish and sear, about 2 minutes per side.
• Remove from the pan and set aside.
• Add whatever sausage you prefer to the oil in the pan and cook, stirring, until brown, about 3 minutes, (a little less if you use the seafood sausage).
• Add the onions and bell peppers and cook until slightly softened, for about 3 minutes.
• Add the shallots and garlic, and cook, stirring, for 30 seconds.
• Add the tomato paste and cook until slightly browned.
• Add the wine and stir to deglaze the pan, scraping up all the bits that have stuck to the bottom of the pan.
• (Note, the seafood and/or soy sausage don't give off nearly the fat that chorizo would, so I usually keep my on it until I pour in the wine to make sure its not getting too dry).
• Reduce wine for a couple minutes add then add your tomatoes.
• Let them cook for about 1 minute and then add the olives, potatoes, oregano, and bay leaf.
• Finally, add the shrimp stock and stir well.
• Bring to a boil.
• Remove from the heat, return the monkfish to the pan, cover tightly and roast in oven until the fish is tender, about 35 to 40 minutes.
• Remove from the oven.
• Divide the monkfish and pan juices among 4 large, deep bowls.
• Sprinkle each portion with the cheese and parsley if desired.
• Serve immediately.
• I always serve with lots of crusty bread to mop up the juice.