Emeril's Peasant-style Monkfish with Garlic Croutons
- 2 (8 to 10-ounce) monkfish tails
- 4 teaspoons Creole seasoning
- 3 tablespoons olive oil
- 1/2 pound chorizo, removed from casings
- 1 cup chopped yellow onions
- 3/4 cup chopped green bell pepper
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 1 cup peeled, seeded and chopped Roma plum tomatoes
- 1/2 cup dry white wine
- 1/2 cup pitted black olives, halved
- 1/2 cup pimento-stuffed olives, halved
- 1/2 pound new potatoes, scrubbed and quartered lengthwise
- 1 tablespoon chopped fresh oregano
- 1 bay leaf
- 2 1/2 cups shrimp or fish stock
- 1 loaf French or Italian bread, cut into 3/4-inch thick slices
- 4 garlic cloves, peeled and lightly crushed
- 1/4 to 1/3 cup extra-virgin olive oil
- 1/4 cup grated Parmesan
- 3 tablespoons chopped fresh parsley
Preheat the oven to 350 degrees F.
Season the monkfish on all sides with the Creole seasoning.
In a large dutch oven, heat the oil over medium-high heat. Add the monkfish and sear, about 2 minutes per side. Remove from the pan and set aside. Add the chorizo to the oil in the pan and cook, stirring, until brown, about 3 minutes. Add the onions and bell peppers and cook, stirring, for 3 minutes. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the tomato paste and cook until browned, about 2 minutes. Add the tomatoes and cook for 1 minute. Add the wine and stir to deglaze the pan, about 1 minute. Add the olives, potatoes, oregano, and bay leaf, and cook, stirring, for 1 minute. Add the shrimp stock and stir well. Bring to a boil. Remove from the heat, return the monkfish to the pan, cover tightly and roast until the fish is tender, 35 to 40 minutes.
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 minutes. 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 until 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.
Recipe courtesy Emeril Lagasse, 2001