Monkfish Brodetto: Monkfish in Brothy Beans
Yield
Serves 4-6
RECIPE Ingredients
- 4 Monkfish Filets
- Kosher salt and freshly ground black pepper
- All-purpose flour, for dredging
- Neutral oil, for frying, we used avocado oil
- 3 tablespoons extra-virgin olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, smashed and finely chopped
- 3 tablespoons tomato paste
- ¼ cup red-wine vinegar
- 32 cups fish stock, or water
- Two 15-ounce cans cannellini beans, rinsed well and drained
- Chopped flat-leaf parsley, for serving
Price
$69.99
- Firm, yet tender texture holds up well to many applications
- Mild and approachable flavor
- Lophius americanus
- Great substitute for lobster
- Fished sustainably in the Gulf of Maine
- For best taste on frozen products, use within 1-2 days after thawing
Recipe notes
Monkfish is a sturdy fish with great texture that works well in stews like this one, inspired by a classic recipe from our friend Lidia Bastianich. We find this comforting monkfish and bean stew is perfect for chilly weather.
RECIPE Preparation
- Remove the translucent outer membrane from the monkfish by lifting and stripping it off with a paring knife, if needed. Cut the monkfish into 2-inch chunks. Season with salt and pepper. Lightly dredge the monkfish in flour. Set aside.
- Heat about 3 tablespoons neutral oil in a Dutch oven over medium-high heat. Working in batches so as not to overcrowd the pot, brown the monkfish on all sides. Remove to a paper-towel-lined plate. Once all the monkfish is browned, wipe the pan out and return it to the stove.
- Add olive oil to the pan and heat over medium-high. Add onion and sauté until softened, about 4-5 minutes. Add garlic and cook about one minute more. Stir in tomato paste and cook until the paste deepens in color and is very fragrant, about 4-5 minutes. Stir in vinegar and fish stock (or water). Bring mixture to a simmer and cook until liquid is reduced slightly, about 6-7 minutes. Add monkfish back to the pan. Cover and simmer until monkfish is just cooked through, about 5 minutes more.
- Add the beans, stirring to combine. Simmer until slightly thickened. Taste for seasoning and add salt and/or pepper, if needed. Stir in parsley and serve.
