Monkfish in Brodetto with Artichokes
Monkfish, meaty and firm, is well suited for the fast-cooking technique of browning and braising that I use in all my seafood brodetti. This one features fresh artichokes as a foil for the sweet fish—with other bright notes from capers, wine, and a healthy dose of peperoncino. A fish dish that does not suffer from overcooking, it can be prepared even the day before. Just reheat, bringing it back to a boil. If you have any leftovers, monkfish brodetto makes a wonderful risotto the next day. Serve with some grilled country bread. I also like it with polenta.
Recipe information
Yield
serves 6
Ingredients
Recommended Equipment
Preparation
Step 1
To prepare the artichokes, trim and cut them into wedges, about 1 1/2 inches wide; soak them in acidulated water (see Preparing Artichokes, page 213).
Step 2
To remove the monkfish’s silver skin—the translucent membrane covering the outside of a fillet—pierce it with the tip of a sharp knife, run the blade under the skin, and peel it away in strips. Slice the fillets crosswise into chunks, 3 to 4 inches wide; season with 1/3 teaspoon of salt, and dredge them in the flour.
Step 3
Pour the 1/3 cup olive oil into the big saucepan, and set it over high heat. Shake excess flour off the fish pieces, and lay them in the hot oil. Cook for a minute or more, until crisp and opaque on the underside; turn the pieces, and brown them for a minute or so on the other side. Remove them to a bowl.
Step 4
Dump the onion into the pan and cook for a couple of minutes over medium-high heat, stirring and scraping the bits off the pan bottom. Drain the artichoke wedges, and scatter them in the pan. Season with another 1/3 teaspoon of salt and the peperoncino. Cook the onion and artichokes together for 6 or 7 minutes, stirring frequently, until everything is wilted, dry, and starting to color.
Step 5
Drop the tomato paste into a hot spot in the pan, toast it for a minute, then stir it in with the vegetables. Pour in the wine, turn the heat to high, and cook, stirring and deglazing the pan bottom, until the wine is reduced and syrupy. Scatter the capers in the pan, stir and cook them for 1/2 minute, then pour in 3 cups of hot water. Sprinkle in the remaining salt, stir well, and bring the sauce to a boil. Adjust the heat to maintain a steady bubbling, cover the saucepan, and cook the sauce for 8 minutes or so, until the artichokes are fairly tender.
Step 6
Nestle all the monkfish pieces in the sauce, and pour in any fish juices that accumulated in the bowl. Bring the sauce back to a boil, and continue cooking, covered, for 15 to 20 minutes, or until the artichokes and fish are both tender and easily pierced with a knife tip. Cook uncovered for a few minutes, if necessary, to thicken the sauce to a consistency you like. Taste and adjust the seasoning.
Step 7
Just before serving, sprinkle over it the parsley, and drizzle with extra-virgin olive oil. Serve right from the pot, or from a big warm bowl.
