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Monkfish with Potatoes and Artichokes

Source: Casual Cuisines of the World - Trattoria by Mary Beth Clark
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
Italian country cooks recognize the natural affinity between potatoes and artichokes, a marriage that is enhanced here by the mild sweetness of fennel and the mellow richness of monkfish. For the monkfish, you can substitute medallions of halibut, baby cod or haddock, or slices of mahi-mahi fillet.
RECIPE INGREDIENTS
4 small artichokes, trimmed
4 new potatoes
1 1/2 pounds monkfish fillets
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1/4 cup dry Italian white wine
For the Sauce:
2 tablespoons minced shallots
2 teaspoons thinly sliced garlic
1/3 cup diced fennel
4 ripe plum (Roma) tomatoes, peeled, seeded and cut into 1/2-inch dice
1/2 cup fish stock
Salt and ground white pepper
Monkfish with Potatoes and Artichokes Recipe at Cooking.com
DIRECTIONS
Place the trimmed artichokes and potatoes on a steamer rack over (not touching) boiling water. Cover and steam until tender when pierced with a fork, 5-7 minutes for the artichokes and 8-10 minutes for the potatoes. Remove the vegetables from the steamer rack. When cool enough to handle, cut the artichokes lengthwise into quarters; peel the potatoes and cut crosswise into slices 1/4 inch thick. Preheat an oven to 225 degrees F.


Trim off any thick outer membrane of the monkfish and cut into medallions 1/2 inch thick. At the top of each individual plate, arrange 6-8 potato slices in a fan, overlapping them slightly. Place 4 artichoke quarters in a fan below them, overlapping the potatoes. Keep warm in the oven.


In a large frying pan over medium-high heat, melt the butter with the olive oil. When the pan is hot, add the monkfish and cook until white on the first side, about 1 minute. Turn the monkfish over and cook for 1 minute longer. Pour in the wine, reduce the heat to medium, cover and simmer until the monkfish is just cooked through and tender, 2-3 minutes; do not overcook or the monkfish will become chewy. Remove the pan from the heat and transfer the monkfish to the plates, arranging the medallions at the base of the artichoke fan. Place in the warm oven.


FOR THE SAUCE:
In the same pan over medium heat, add the shallots and garlic and sauté until fragrant, just a few seconds. Add the fennel and sauté for 1 minute. Raise the heat to high, add the tomatoes and sauté for 1 minute longer. Pour in the stock and cook over medium heat until reduced by one-third, or until the sauce thickens slightly and the fennel is cooked yet slightly firm, 2-3 minutes.


Remove the sauce from the heat, season to taste with the salt and white pepper and spoon over the monkfish, artichokes and potatoes. Serve immediately.


Recipe author: Mary Beth Clark


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Tender Hearts: Artichokes
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 363
Fat. Total: 12g
Fiber: 7g
Carbohydrates, Total: 31g
Sodium: 226mg
% Cal. from Fat: 30%
Cholesterol: 58mg
Protein: 31g
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