Cook Time
15 min
Yields
12 servings
Thick and moist chunks of monkfish are served in a lightly seasoned broth.
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ingredients
3
Tbsp olive oil
1 ½
lb(s) monkfish, cleaned and cut into 2 inch chunks
2
shallot, sliced
3
cloves garlic, sliced
2
Thai chili, finely, chopped
¼
cup pancetta, chopped
1
large tomato, diced
6
sprigs fresh thyme
1
tsp dried oregano
¾
cup dry white wine
2
cup chicken, stock
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directions
Step 1
In a large deep skillet, heat half of the olive oil.
Step 2
Brown fish for 3 to 4 minutes per side or until golden.
Step 3
Remove fish from skillet and reserve.
Step 4
Add remaining olive oil to same pan and sauté shallots for 2 minutes or until soft.
Step 5
Add the garlic, chilies and pancetta.
Step 6
Reduce heat to medium and continue to sauté until pancetta and garlic are golden.
Step 7
Put the fish back in the pan and add remaining ingredients, except drizzling oil, and bring to a boil.
Step 8
Simmer uncovered for 5 to 7 minutes or until fish is tender.
Step 9
Serve fish into shallow bowls. Pour poaching liquid over top.
Step 10
Drizzle with oil and sprinkle with fresh chopped parsley.