📝 About This Recipe
Often called the 'poor man's lobster' for its firm, succulent texture, monkfish is the perfect candidate for a gentle braise where it absorbs the luxurious aromatics of the Mediterranean. This dish marries the earthy warmth of hand-picked saffron threads with the brightness of dry white wine and the smoky depth of Spanish chorizo. It is a vibrant, golden-hued masterpiece that brings the sophisticated flavors of a coastal bistro directly to your home kitchen.
🥗 Ingredients
The Fish
- 1.5 pounds Monkfish Fillets (cleaned, membrane removed, and cut into 2-inch medallions)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons All-purpose Flour (for light dusting)
The Braising Base
- 3 tablespoons Extra Virgin Olive Oil (divided)
- 3 ounces Spanish Chorizo (cured, casing removed, and diced small)
- 1 large Fennel Bulb (cored and thinly sliced)
- 2 large Shallots (finely minced)
- 3 Garlic Cloves (thinly sliced)
- 1/2 teaspoon Saffron Threads (crushed slightly)
- 1/2 cup Dry White Wine (such as Albariño or Sauvignon Blanc)
- 1.5 cups Seafood Stock (high quality or homemade)
- 1/2 cup Canned San Marzano Tomatoes (crushed by hand)
Finishing & Garnish
- 1/4 cup Fresh Flat-Leaf Parsley (chopped)
- 1/2 Lemon (juiced)
- 1 tablespoon Cold Unsalted Butter (cubed)
👨🍳 Instructions
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1
Pat the monkfish medallions very dry with paper towels. Season generously with salt and pepper, then dust very lightly with flour, shaking off any excess.
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2
In a wide, heavy-bottomed braiser or deep skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
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3
Sear the monkfish for 2 minutes per side until a golden crust forms. The fish should not be cooked through yet. Remove to a plate and set aside.
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4
Lower the heat to medium. Add the remaining tablespoon of oil and the diced chorizo. Cook for 3 minutes until the fat renders and the chorizo is slightly crisp.
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5
Add the sliced fennel and shallots to the pan. Sauté for 5-6 minutes until the fennel is softened and starting to caramelize at the edges.
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6
Stir in the garlic and the crushed saffron threads. Cook for just 1 minute until the fragrance of the saffron is released.
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7
Pour in the white wine, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pan. Let the wine reduce by half.
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8
Add the seafood stock and the crushed tomatoes. Bring the liquid to a gentle simmer and let it cook for 10 minutes to allow the flavors to meld and the sauce to slightly thicken.
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9
Nestle the monkfish medallions back into the braising liquid, along with any juices that collected on the plate.
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10
Reduce heat to low, cover the pan, and braise gently for 6-8 minutes. The fish is done when it is opaque throughout and flakes easily with a fork.
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11
Remove the lid and stir in the cold butter and lemon juice. This will emulsify the sauce, giving it a glossy, professional finish.
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12
Taste the sauce and adjust seasoning with salt or pepper if needed. Garnish with fresh parsley and reserved fennel fronds.
💡 Chef's Tips
Ensure the monkfish membrane (the thin greyish skin) is completely removed; if left on, it will toughen and shrink during cooking. Bloom your saffron in a tablespoon of warm stock before adding it to the pan to extract the maximum color and aroma. Don't rush the fennel; slow-cooking it in the chorizo fat creates a sweet, savory base that defines the dish. If you can't find monkfish, thick-cut Atlantic cod or halibut are excellent substitutes, though they require slightly less braising time. Always use a wine you would actually drink; the quality of the wine directly impacts the elegance of the final sauce.
🍽️ Serving Suggestions
Serve in shallow bowls over creamy polenta or buttery mashed potatoes to soak up the saffron broth. Pair with a crisp, chilled glass of Albariño or a dry Rosé from Provence. Accompany with crusty sourdough bread rubbed with a raw garlic clove for dipping. A side of blanched green beans with toasted almonds provides a lovely crunch and color contrast. For a true Mediterranean feast, serve a simple arugula salad with a lemon-truffle vinaigrette on the side.