Emeril's Peasant-Style Monkfish With Garlic Croutons

Recipe Ingredients

2		Monkfish tails - (8 to 10 oz ea)
4 teaspoons	20ml	Creole seasoning
3 tablespoons	45ml	Olive oil
1/2 lb	227g / 8oz	Chorizo - removed from casings
1 cup	62g / 2.2oz	Chopped yellow onions
3/4 cup	109g / 3.8oz	Chopped green bell pepper
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Tomato paste
1 cup	62g / 2.2oz	Chopped peeled seeded Roma plum tomatoes
1/2 cup	118ml	Dry white wine
1/2 cup	118ml	Pitted black olives - halved
1/2 cup	118ml	Pimento-stuffed olives - halved
1/2 lb	227g / 8oz	New potatoes - scrubbed, and
		Quartered lengthwise
1 tablespoon	15ml	Chopped fresh oregano
1		Bay leaf
2 1/2 cups	592ml	Shrimp or fish stock
1		Loaf French or Italian bread - cut 3/4" thk slices
4		Garlic cloves - peeled, and
		Lightly crushed
1/4 cup	59ml	Extra-virgin olive oil - (to 1/3)
1/4 cup	59ml	Grated Parmesan
3 tablespoons	45ml	Chopped fresh parsley

Recipe Instructions

Preheat the oven to 350 degrees.

Season the monkfish on all sides with the Creole seasoning.

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.

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.

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

Remove from the oven.

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.

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.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E63) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.