Recipe courtesy of Daisuke Utagawa
Monkfish Crazy Water Style
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 577
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 27
- Dietary Fiber
- 6
- Sugar
- 11
- Protein
- 50
- Cholesterol
- 84
- Sodium
- 1793
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
Ingredients
2 pounds monkfish fillet, skin removed and cut into chunks
Salt
Freshly ground white pepper
1 bottle dry white wine
4 cloves garlic, sliced
20 white pearl onions, peeled
Olive oil
2 heads fennel, fronds removed, bulbs thinly sliced
1 pound fresh bay scallops
10 cherry tomatoes
1 bunch marjoram, picked leaves, roughly chopped
Directions
- Begin by seasoning the monkfish chunks with salt and pepper. Pour the bottle of white wine into a large pot and cook over medium heat until the alcohol is cooked out. Turn the heat to medium-low, and add the sliced garlic. In a medium sized pan over high heat, saute the pearl onions in a small amount of olive oil until they begin to brown. Add these to the wine pot. Next, saute the sliced fennel over high heat with some olive oil until they brown, add these to the wine pot. Wait for the onions and fennel to become soft. In a medium pan over high heat, saute the monkfish chunks with olive oil until they begin to brown as well, add these to the wine pot. Repeat the same process with the bay scallops and add them to the wine pot. While all ingredients are in the wine pot, add salt and pepper, to taste. Finally add the tomatoes and marjoram to the pot and cover for 2 minutes.