Monkfish with Stewed Artichokes

Here is the recipe for monkfish with stewed artichokes, a dish that combines the delicacy of the fish with the distinctive flavor of the artichokes.

Ingredients

• 4 monkfish fillets (about 150-200g each)
• 6 artichokes
• 1 garlic clove
• The juice of 1 lemon
• Fresh chopped parsley
• 100 ml white wine
• 100 ml fish or vegetable broth
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by cleaning the artichokes: remove the tougher outer leaves, cut off the tips and remove the inner fuzz if necessary. Cut them into wedges and place them in water acidulated with lemon juice to prevent them from browning.
2. In a large skillet, heat a drizzle of extra virgin olive oil and add one crushed garlic clove in its skin. Let it lightly brown.
3. Drain the artichokes and add them to the skillet. Sauté for a few minutes.
4. Deglaze with white wine and let the alcohol evaporate.
5. Add the fish or vegetable broth, lower the heat, cover with a lid and let the artichokes stew until tender. Check occasionally and add more broth if necessary. Adjust salt and pepper.
6. Meanwhile, in another skillet, heat a drizzle of extra virgin olive oil and cook the monkfish fillets, previously seasoned with salt and pepper. Cook for about 3-4 minutes per side, until the monkfish is golden on the outside and cooked to perfection inside.
7. Serve the monkfish fillets on a bed of stewed artichokes and sprinkle with fresh chopped parsley.

Trivia

The monkfish, also known as “anglerfish tail” for its unattractive appearance but with white, lean and very tasty meat, is a prized and versatile fish in the kitchen. It pairs well with flavorful sauces and side dishes like artichokes.

This recipe enhances the delicate flavors of the sea and the more rustic ones of the land, creating a balanced and tasty pairing. Bon appétit!