I was surprised by finding myself in possession of a couple of fillets of monkfish. I haven't cooked it in years but felt that I needed to broaden my horizons from the usual lemon, garlic, olive oil and fish routine. I went online and started searching monkfish recipes and came across one by Emeril Lagasse. I've never cooked a Lagasse recipe before and indeed I did change this one considerably. Nevertheless the basis of the recipe is his - and it's delicious. As one of my daughter's remarked, "this is a good chunk of monk!"
1 lb fillet of monkfish, cut into chunks
1 tablespoon unsalted butter
2-4 shallots, depending on size, finely chopped
2 gloves garlic, finely chopped
A good large handful of grape or cherry tomatoes, cut in half
1/3 cup very finely chopped parsley
1/4 cup white wine
1/3 cup fish stock
salt and pepper
Dash of heavy cream (optional)
In a saute pan heat the butter and the oil. Add the shallots and gently cook until soft and just turning golden.
Add the garlic and continue cooking for another 2-3 minutes.
Add the tomatoes and parsley, cook for 2-3 minutes, stirring well and allowing the tomatoes to release their liquid.
Turn up the heat, add the white wine and cook for a minute, add the fish stock and turn down to a simmer. Allow to simmer for 10 minutes or so.
Remove from the heat and transfer to a blender. Blitz and return to the pan.
Add the chunks of monkfish, cover the the pan and cook on low for about 4 minutes or until the fish is fully cooked through. Don't overcook or the fish will be tough.
Remove from the heat and add a dash of heavy cream if desired. Serve immediately sprinkled with fresh parsley.