4 monkfish braised red Recipes

  • Monkfish and Clam Bourride
    red potatoes (3/4 lb) and
    17 More
    red potatoes (3/4 lb), leeks (white parts only), cut crosswise into 1/4-inch-thick slices, monkfish fillet, cut into 2-inch chunks, extra-virgin olive oil, slow-braised tomatoes, fennel bulb (sometimes called anise), stalks discarded and bulb halved lengthwise, cored, and thinly sliced lengthwise, sliced shallots (4 medium), garlic cloves, 3 thinly sliced and 1 halved crosswise, hard-shelled clams (2 lb) such as littlenecks (less than 2 inches wide), scrubbed well, dry white wine, water, dried hot red pepper flakes, grated fresh lemon zest, fresh basil leaves, chopped, chopped fresh parsley, thick) slices crusty bread (about 4 inches wide), toasted, accompaniments: aioli and green olive tapenade, garnish: 8 whole fresh basil leaves
    18 ingredients
  • Roast Monkfish Tail With Braised Red Cabbage Roast Monkfish Tail With Braised Red Cabbage
    olive oil, fresh tarragon and
    15 More
    olive oil, fresh tarragon, monkfish , tail boned and trimmed, unsalted butter, shallots, celery leaves, flat leaf parsley, bay leaves, thyme, snipped, red cabbage, red wine, orange juice, freshly squeezed, chicken stock, demerara sugar, unsmoked bacon, prunes, pitted, sherry wine vinegar
    1 hour 20 min, 17 ingredients
  • Spanish Braised Monkfish Spanish Braised Monkfish
    olive oil, onion, chopped, red bell peppers, diced, salt and
    7 More
    olive oil, onion, chopped, red bell peppers, diced, salt, garlic, minced, dry sherry, bottled clam juice, blanched slivered almonds, fresh-ground black pepper, monkfish , membranes removed, fish cut to make 4 pieces, chopped fresh parsley
    11 ingredients




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