Ingredients Jump to Instructions ↓

  1. 2 Monkfish tails - (8 to 10 oz ea)

  2. 4 teaspoons 20ml Creole seasoning

  3. 3 tablespoons 45ml Olive oil

  4. 1/2 lb 227g / 8oz Chorizo - removed from casings

  5. 1 cup 62g / 2 1/5oz Chopped yellow onions

  6. 3/4 cup 109g / 3.8oz Chopped green bell pepper

  7. 2 tablespoons 30ml Minced shallots

  8. 1 tablespoon 15ml Minced garlic

  9. 1 tablespoon 15ml Tomato paste

  10. 1 cup 62g / 2 1/5oz Chopped peeled seeded Roma plum tomatoes

  11. 1/2 cup 118ml Dry white wine

  12. 1/2 cup 118ml Pitted black olives - halved

  13. 1/2 cup 118ml Pimento-stuffed olives - halved

  14. 1/2 lb 227g / 8oz New potatoes - scrubbed, and 1 tablespoon 15ml Chopped fresh oregano

  15. 1 Bay leaf

  16. 2 1/2 cups 592ml Shrimp or fish stock

  17. 1 Loaf French or Italian bread - cut 3/4" thk slices

  18. 4 Garlic cloves - peeled, and 1/4 cup 59ml Extra-virgin olive oil - (to 1/3)

  19. 1/4 cup 59ml Grated Parmesan

  20. 3 tablespoons 45ml Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees.

  2. Season the monkfish on all sides with the Creole seasoning.

  3. In a large Dutch oven, heat the oil over medium-high heat. Add the monkfish and sear, about 2 minutes per side. Remove from the pan and set aside.

  4. Add the chorizo to the oil in the pan and cook, stirring, until brown, about 3 minutes. Add the onions and bell peppers and cook, stirring, for 3 minutes. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the tomato paste and cook until browned, about 2 minutes. Add the tomatoes and cook for 1 minute. Add the wine and stir to deglaze the pan, about 1 minute. Add the olives, potatoes, oregano, and bay leaf, and cook, stirring, for 1 minute. Add the shrimp stock and stir well. Bring to a boil.

  5. Remove from the heat, return the monkfish to the pan, cover tightly and roast until the fish is tender, 35 to 40 minutes.

  6. Remove from the oven.

  7. To make the Garlic Croutons, place the sliced bread on a baking sheet and lightly toast on 1 side for 5 minutes. Remove from the oven and rub the toasted side with crushed garlic cloves. Turn and rub on the other side with the garlic. Using a pastry brush, brush the top (untoasted) side lightly with the oil. Return to the oven and bake until just starting to brown. Remove from the oven.

  8. Divide the monkfish and pan juices among 4 large, deep bowls. Sprinkle each portion with the cheese and parsley and stand the toasted garlic bread up inside the bowls. Serve immediately.

  9. This recipe yields 4 servings.


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