Braised Monkfish with Saffron and Olives
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Recipe Overview
Overview
Braised Monkfish with Saffron and Olives is a delightful dish that showcases the unique texture of monkfish, often likened to lobster. The preparation begins with a medley of aromatic vegetables, including onions and carrots, which are sautéed to bring out their natural sweetness. The addition of orange zest and minced garlic adds a bright, fresh note to the dish, enhancing its complexity.
The monkfish is braised in a flavorful liquid that includes clam juice, saffron, and a blend of spices like paprika and cumin. This method of cooking not only infuses the fish with rich flavors but also ensures it remains moist and tender. The dish is finished with oil-cured olives and fresh mint, adding depth and a touch of brightness.
This recipe is perfect for summer dinners, as it doesn’t require turning on the oven, making it a great option for warm evenings. The combination of savory and sweet elements, along with the aromatic spices, creates a dish that is both comforting and sophisticated. Whether you’re looking to impress guests or simply enjoy a delicious meal at home, this braised monkfish is sure to be a hit.
Recipe Details
Steps & Tips
Slice one onion into quarter-inch thick slices.
Slice carrots down the center and then into quarter-inch thick slices.
Tip: Use a sharp knife to make cutting tough vegetables like carrots easier.
Use a peeler to take off nice wide strips of orange zest.
Mince one third of the orange zest finely.
Mix minced orange zest with a teaspoon of minced garlic.
Tip: Add minced garlic at the end of cooking for a bright flavor.
Heat 2 tablespoons of extra virgin olive oil over medium-high heat until shimmering.
Add the sliced onions, carrots, orange zest, and 1/4 teaspoon of salt to the pan.
Cook until everything is nice and soft with some browning, about 10 to 12 minutes.
Tip: Have your fishmonger peel the monkfish to avoid mess and loss of meat.
Cut monkfish into manageable pieces about 3 inches in length.
Pat the monkfish dry and season with salt and black pepper.
Add 4 teaspoons of minced garlic, 1 tablespoon of tomato paste, 1 and 1/4 teaspoons of paprika, 1 teaspoon of ground cumin, 1/2 teaspoon of dried mint, and 4 teaspoons of saffron to the pan.
Cook until fragrant.
Tip: Use clam juice for a consistent seafood broth that adds brightness without overpowering the dish.
Nestle the monkfish into the liquid.
Spoon some sauce over the monkfish.
Deglaze the pan with 1 8 oz bottle of clam juice.
Cook until the monkfish reaches 140°F, about 8 to 12 minutes.
Tip: Temp fish to 140°F for tender, juicy results.
Remove the orange zest strips from the dish.
Tip: Use oil-cured olives for richness and salinity in the dish.
Add 1/4 cup of chopped oil-cured olives and 2 tablespoons of chopped fresh mint.
Add 1 teaspoon of cherry vinegar.
Add the garlic and orange zest mixture from before.
Gently stir the mixture.
Taste for seasoning and add salt and pepper as needed.
Tip: Add a good amount of pepper for heat, as it's the only heat source in the dish.
Plate the monkfish with the vegetables and sauce.
Ingredients
Ingredient: Fish
→ Substitution: Firm white fish like cod or halibut
Ingredient: Shellfish
→ Substitution: Vegetable broth or chicken broth
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Monkfish is known for its unique texture, often compared to lobster.
- •Braising monkfish allows it to retain moisture and flavor, making it a perfect cooking method.
- •Saffron adds a distinct aroma and flavor, enhancing the overall dish.
- •Using clam juice in the braising liquid provides a rich seafood flavor without overpowering the dish.
