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Receta Emeril's Peasant Style Monkfish With Garlic Croutons
by Global Cookbook

Emeril's Peasant Style Monkfish With Garlic Croutons
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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

  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 in the monkfish and sear, about 2 min per side. Remove from the pan and set aside.
  4. 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.
  5. Remove from the heat, return the monkfish to the pan, cover tightly and roast till the fish is tender, 35 to 40 min.
  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 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.
  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.