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Ingredientes
- 2 x monkfish tails - (8 to 10 ounce ea)
- 4 tsp Creole seasoning
- 3 Tbsp. extra virgin olive oil
- 1/2 lb chorizo removed from casings
- 1 c. minced yellow onions
- 3/4 c. minced green bell pepper
- 2 Tbsp. chopped shallots
- 1 Tbsp. chopped garlic
- 1 Tbsp. tomato paste
- 1 c. minced peeled seeded Roma plum tomatoes
- 1/2 c. dry white wine
- 1/2 c. pitted black olives halved
- 1/2 c. pimento-stuffed olives halved
- 1/2 lb new potatoes scrubbed, and quartered lengthwise
- 1 Tbsp. minced fresh oregano
- 1 x bay leaf
- 2 1/2 c. shrimp or possibly fish stock
- 1 loaf French or possibly Italian bread cut 3/4" thk slices
- 4 x garlic cloves peeled, and lightly crushed
- 1/4 c. extra-virgin extra virgin olive oil - (to 1/3)
- 1/4 c. grated Parmesan
- 3 Tbsp. minced fresh parsley
Direcciones
- 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 in the monkfish and sear, about 2 min per side. Remove from the pan and set aside.
- Add in the chorizo to the oil in the pan and cook, stirring, till brown, about 3 min. Add in the onions and bell peppers and cook, stirring, for 3 min. Add in the shallots and garlic, and cook, stirring, for 30 seconds. Add in the tomato paste and cook till browned, about 2 min. Add in the tomatoes and cook for 1 minute. Add in the wine and stir to deglaze the pan, about 1 minute. Add in the olives, potatoes, oregano, and bay leaf, and cook, stirring, for 1 minute. Add in the shrimp stock and stir well. Bring to a boil.
- Remove from the heat, return the monkfish to the pan, cover tightly and roast till the fish is tender, 35 to 40 min.
- 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 min. 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 till 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 478g | |
| Recipe makes 4 servings | |
| Calories 1058 | |
| Calories from Fat 699 | 66% |
| Total Fat 78.14g | 98% |
| Saturated Fat 17.4g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 281mg | 94% |
| Sodium 1218mg | 51% |
| Potassium 1106mg | 32% |
| Total Carbs 32.68g | 9% |
| Dietary Fiber 3.9g | 13% |
| Sugars 4.89g | 3% |
| Protein 51.84g | 83% |
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