Receta Emeril's Peasant Style Monkfish With Garlic Croutons
Ingredientes
|
|
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.