Braised Monkfish With Wild Mushrooms And Cipollini Onions Recipes

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BRAISED MONKFISH WITH WILD MUSHROOMS AND CIPOLLINI ONIONS



Braised Monkfish with Wild Mushrooms and Cipollini Onions image

This recipe was provided by Tom Colicchio, a restaurant owner and head judge of the popular Bravo series "Top Chef."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 19

1 bay leaf
1 sprig fresh rosemary
3 sprigs fresh thyme
1 tablespoon black peppercorns
1 tablespoon fennel seeds
1/2 cup plus 3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 bulb fennel, trimmed and chopped
2 ribs celery, chopped
1 clove garlic, minced
2 cups red wine
2 cups Brown Chicken Stock
12 cipollini onions, peeled
1 1/2 pounds wild mushrooms, such as hen of the woods, morels, or porcini, trimmed
Coarse salt and freshly ground black pepper
4 pieces bone-in monkfish (8 ounces each)
2 tablespoons unsalted butter
2 sprigs fresh tarragon
1 tablespoon balsamic vinegar

Steps:

  • Wrap bay leaf, rosemary, 2 sprigs thyme, peppercorns, and fennel seeds in a piece of cheesecloth and tie to form a bouquet garni; set aside. In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, fennel, celery, and garlic; saute until tender, 6 to 8 minutes. Pour over wine and stock, add bouquet garni, and bring to a boil. Immediately reduce heat to a simmer and cook until the liquid thickens to a sauce consistency, 45 to 60 minutes. Strain through a fine sieve, reserving liquid.
  • Place cipollini onions in a roasting pan over medium heat. Drizzle with 1/2 cup oil, and season with salt and pepper. Toss to combine. Cook for 5 minutes, add mushrooms, and cook until vegetables are tender; set aside.
  • Preheat oven to 375 degrees. In a large skillet, heat remaining 2 tablespoons oil over high heat. Pat fish dry with paper towels and season both sides with salt and pepper. Place in skillet and cook until browned on both sides.
  • Add reserved liquid to a Dutch oven. Whisk in butter, tarragon, remaining 2 sprigs thyme, and vinegar. Add mushroom mixture and fish. Cover, and transfer to oven. Cook until just heated through, 10 to 12 minutes.
  • Transfer fish to shallow bowls. Spoon sauce over fish, and serve.

BRAISED MONKFISH NICOISE



Braised Monkfish Nicoise image

I made this recipe years ago and it is very nice and savory. It's excellent with rice or mashed potatoes. If the olives have pits you can smash then to remove pits.

Provided by nsomniak6

Categories     European

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 10

5 monkfish fillets (about 2 lbs.)
2 tablespoons pan searing flour
4 tablespoons pure olive oil
4 garlic cloves, finely sliced
1 small chopped onion
1 (14 ounce) can tomatoes with basil, diced
1 cup pitted black nicoise olive
1/2 cup reduced-sodium chicken broth
1 sprig fresh marjoram
salt and pepper

Steps:

  • Lightly dust monkfish with pan-searing flour.
  • Heat oil on MEDIUM in large braising pan. Brown monkfish lightly on all sides, 4-6 minute Remove monkfish; set aside. Discard all but 1 Tbsp oil.
  • Lower heat to MEDIUM-LOW; add garlic and onions. Cook 2-3 min, stirring frequently. Add tomatoes and olives; cook 2-3 minute Add broth and marjoram sprig and return monkfish to pan. Bring to simmer and cover; cook 20-25 min, until fish reaches internal temp of 140 degrees. Check by inserting thermometer into thickest part of fish.
  • Transfer fish to clean plate; continue to simmer sauce 5 min, until desired thickness. Season to taste with salt and pepper. Pour sauce over fish.

Nutrition Facts : Calories 251.8, Fat 23.1, SaturatedFat 3.2, Sodium 404.5, Carbohydrate 10.9, Fiber 2, Sugar 1.1, Protein 2.2

BRAISED MONKFISH WITH WILD MUSHROOMS AND CIPOLLINI ONIONS



BRAISED MONKFISH WITH WILD MUSHROOMS AND CIPOLLINI ONIONS image

Categories     Fish     Braise

Yield 4 servings

Number Of Ingredients 19

1 bay leaf
1 sprig fresh rosemary
3 sprigs fresh thyme
1 tablespoon black peppercorns
1 tablespoon fennel seeds
1/2 cup plus 3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 bulb fennel, trimmed and chopped
2 ribs celery, chopped
1 clove garlic, minced
2 cups red wine
2 cups Brown Chicken Stock
12 cipollini onions, peeled
1 1/2 pounds wild mushrooms, such as hen of the woods, morels, or porcini, trimmed
Coarse salt and freshly ground black pepper
4 pieces bone-in monkfish, 8 ounces each
2 tablespoons unsalted butter
2 sprigs fresh tarragon
1 tablespoon balsamic vinegar

Steps:

  • Wrap bay leaf, rosemary, 2 sprigs thyme, peppercorns, and fennel seeds in a piece of cheesecloth and tie to form a bouquet garni; set aside. In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, fennel, celery, and garlic; saute until tender, 6 to 8 minutes. Pour over wine and stock, add bouquet garni, and bring to a boil. Immediately reduce heat to a simmer and cook until the liquid thickens to a sauce consistency, 45 to 60 minutes. Strain through a fine sieve, reserving liquid. Place cipollini onions in a roasting pan over medium heat. Drizzle with 1/2 cup oil, and season with salt and pepper. Toss to combine. Cook for 5 minutes, add mushrooms, and cook until vegetables are tender; set aside. Preheat oven to 375 degrees. In a large skillet, heat remaining 2 tablespoons oil over high heat. Pat fish dry with paper towels and season both sides with salt and pepper. Place in skillet and cook until browned on both sides. Add reserved liquid to a Dutch oven. Whisk in butter, tarragon, remaining 2 sprigs thyme, and vinegar. Add mushroom mixture and fish. Cover, and transfer to oven. Cook until just heated through, 10 to 12 minutes. Transfer fish to shallow bowls. Spoon sauce over fish, and serve

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