Matelote Of Monkfish 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.

MONKFISH à LA PROVENçALE

Steps:

• Heat oven to 425 degrees. Cover a baking sheet with parchment and place eggplant on top. Season with salt to taste and toss with 2 tablespoons olive oil. Place in oven on middle rack and roast for 15 minutes, stirring halfway through. Remove from oven and reduce heat to 375 degrees.
• Heat 2 tablespoons olive oil in a heavy lidded skillet or casserole and add onions and pepper. Cook, stirring often, until just about tender, about 5 minutes.
• Add minced garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add zucchini and roasted eggplant, and stir together. Season generously with salt and pepper and add 1/2 bay leaf, 1/2 teaspoon rosemary and 1/2 teaspoon thyme. When vegetables are sizzling, cover pan, reduce heat to low, and simmer 20 minutes, stirring occasionally. Stir in the tomato. Taste and adjust seasonings.
• Meanwhile, oil a large baking dish or gratin (large enough to accommodate ratatouille and fish). Season monkfish on both sides with salt and pepper. Make a few slits in the top and insert garlic slices. Place fish in baking dish, rounded side up.
• Sprinkle shallots around fish. Drizzle 1 tablespoon olive oil over fish and sprinkle with remaining rosemary and thyme. Break up remaining bay leaf into a few pieces and scatter over fish. Pour wine into baking dish and place in oven for 25 minutes.
• Remove baking dish from oven and carefully transfer fish to the baking sheet you used for the eggplant. Pour off liquid in baking dish and discard.
• Transfer ratatouille to baking dish and place fish on top. Return to oven and bake 10 to 15 minutes, or until fish is completely opaque and can be pulled from the bone. Monkfish won't flake apart like other white-fleshed fish; the texture is similar to cooked lobster. Remove from oven. Remove pieces of bay leaf, then garnish with basil and serve.

SEARED MONKFISH WITH BALSAMIC AND SUN-DRIED TOMATOES

Steps:

• Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, tomato oil, garlic, and sugar in a small bowl. Toss to coat and set aside.
• Use a sharp knife to cut the purple translucent membrane away from each fillet. Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper.
• Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear monkfish until golden brown, about 3 minutes. Flip and continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, remove fish to a plate, and cover with aluminum foil to keep warm.
• Pour sun-dried tomato mixture into the skillet and quickly stir around the pan until just warmed, about 20 seconds. Spoon topping over fish and garnish with parsley.