Braised Monkfish Nicoise Food

BRAISED MONKFISH WITH WILD MUSHROOMS AND CIPOLLINI ONIONS

Steps:

• Wrap bay leaf, rosemary, 2 sprigs thyme, peppercorns, and fennel seeds in a piece of cheesecloth and tie to form a bouquet garni; set aside. In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, fennel, celery, and garlic; saute until tender, 6 to 8 minutes. Pour over wine and stock, add bouquet garni, and bring to a boil. Immediately reduce heat to a simmer and cook until the liquid thickens to a sauce consistency, 45 to 60 minutes. Strain through a fine sieve, reserving liquid.
• Place cipollini onions in a roasting pan over medium heat. Drizzle with 1/2 cup oil, and season with salt and pepper. Toss to combine. Cook for 5 minutes, add mushrooms, and cook until vegetables are tender; set aside.
• Preheat oven to 375 degrees. In a large skillet, heat remaining 2 tablespoons oil over high heat. Pat fish dry with paper towels and season both sides with salt and pepper. Place in skillet and cook until browned on both sides.
• Add reserved liquid to a Dutch oven. Whisk in butter, tarragon, remaining 2 sprigs thyme, and vinegar. Add mushroom mixture and fish. Cover, and transfer to oven. Cook until just heated through, 10 to 12 minutes.
• Transfer fish to shallow bowls. Spoon sauce over fish, and serve.

BRAISED MONKFISH NICOISE

Steps:

• Lightly dust monkfish with pan-searing flour.
• Heat oil on MEDIUM in large braising pan. Brown monkfish lightly on all sides, 4-6 minute Remove monkfish; set aside. Discard all but 1 Tbsp oil.
• Lower heat to MEDIUM-LOW; add garlic and onions. Cook 2-3 min, stirring frequently. Add tomatoes and olives; cook 2-3 minute Add broth and marjoram sprig and return monkfish to pan. Bring to simmer and cover; cook 20-25 min, until fish reaches internal temp of 140 degrees. Check by inserting thermometer into thickest part of fish.
• Transfer fish to clean plate; continue to simmer sauce 5 min, until desired thickness. Season to taste with salt and pepper. Pour sauce over fish.

MONKFISH ROASTED WITH HERBS AND OLIVES

Steps:

• Tie the monkfish fillets with butcher's twine at 2-inch intervals. Season with salt and pepper.
• Line the bottom of an earthenware or other low-sided baking dish with thyme and rosemary sprigs. Tuck bay leaves here and there, if using. Lay the fish on top of the herbs and drizzle with 2 tablespoons olive oil. Scatter the lemon slices and whole olives over fish. Set aside for 30 minutes to marinate. Heat oven to 425 degrees.
• Meanwhile, make the olive paste: Put pitted black olives, garlic and 1/4 cup olive oil in a small food processor and pulse to a rough paste. (Alternatively, chop olives finely with a knife and stir together with garlic and oil.)
• Roast fish, uncovered, for 15 to 20 minutes, until lightly browned on top and firm to the touch. Check with a paring knife to be sure fish is cooked through. Let rest for 5 to 10 minutes.
• Snip twine with scissors and remove from fish. Cut fish into 4 portions and spoon some of the roasted lemon slices and whole olives over the top. Dab each piece with a teaspoon of olive paste, or pass olive paste separately.

BRAISED FISH, POT-ROAST-STYLE

Steps:

• Put the olive oil in a Dutch oven over medium-high heat. When it is hot, sprinkle the fish with salt and pepper, and add it to the pot. Cook, undisturbed, until it is well browned, 5 or 6 minutes. (If you're using halibut fillet, and it has skin, brown the nonskin side.) Transfer it to a plate, browned side up.
• Add the onion, thyme, saffron, carrots, fennel and potatoes; sprinkle with salt and pepper. Cook, stirring occasionally until the onion begins to soften, about 5 minutes. Add the tomato paste and smoked paprika, and cook, stirring, until the tomato paste darkens a bit, 2 or 3 minutes. Add the wine, scraping up any browned bits from the bottom of the pot, and let it bubble away until it almost disappears.
• Add the stock, bring to a boil and let it bubble vigorously until the liquid reduces by about a third, about 10 minutes. Adjust the heat so the mixture simmers; when the vegetables are nearly tender - about 10 minutes later - nestle the fish, browned side up, among the vegetables; keep the browned crust above the liquid. Cook, undisturbed, until the fish and vegetables are tender, 10 to 15 minutes.
• Transfer the fish to a cutting board, and divide the vegetables among shallow bowls. Slice the fish and put it on top of the vegetables. Taste the cooking liquid, and adjust the seasoning; ladle it over all, garnish with the parsley and serve.