BRAISED MONKFISH WITH WILD MUSHROOMS AND CIPOLLINI ONIONS
This recipe was provided by Tom Colicchio, a restaurant owner and head judge of the popular Bravo series "Top Chef."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 19
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.
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Ivanka Kamfer
[email protected]I highly recommend this recipe!
Abrilo King
[email protected]This is one of my favorite monkfish recipes.
Saqib Khaki
[email protected]I made this dish for a dinner party and everyone loved it.
Justin Caudill
[email protected]I would recommend using a good quality fish stock for this recipe.
Mercades Galindo
[email protected]This recipe is perfect for a special occasion dinner.
Ibrahim Changezi
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed them in this dish.
Jihhad Jihad1205
[email protected]I had some leftover braised monkfish, and I used it to make a delicious fish sandwich the next day.
miyas maharaj
[email protected]This dish was a bit more time-consuming than I expected, but it was well worth the effort.
Khanyiswa Raba
[email protected]I served the braised monkfish over a bed of roasted potatoes. It was the perfect comfort food for a cold winter night.
The Mango Gamer
[email protected]I used a variety of wild mushrooms, including chanterelles, shiitakes, and oyster mushrooms. They all complemented the monkfish beautifully.
Bilal Qureshi
[email protected]I added a touch of white wine to the braising liquid, which gave the dish an extra layer of complexity.
Avinash Mobile
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Benson Thiga
[email protected]I'm not usually a fan of monkfish, but this recipe changed my mind. The braising process made the fish incredibly moist and flavorful.
Nailuz Yusuf
[email protected]This dish was a hit with my dinner guests. They raved about the tender fish and the rich, flavorful sauce.
Denis Bialecki
[email protected]I was skeptical about using cipollini onions, but they added a subtle sweetness that balanced the savory flavors of the monkfish and mushrooms.
Rastab Ali shah
[email protected]I've tried braised monkfish before, but this recipe took it to a whole new level. The combination of ingredients was spot-on, and the cooking instructions were easy to follow.
joy Emeka
[email protected]This braised monkfish dish was an absolute delight! The fish was cooked to perfection, flaky and tender, while the wild mushrooms and cipollini onions added a symphony of flavors.