Monkfish with Potatoes and Artichokes
- Active Time 20m
- Total Time 20m
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.
- 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
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 reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
363 calories; 12g total fat; 58mg cholesterol; 226mg sodium; 31g carbohydrates; 7g fiber; 31g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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