Monkfish with Stewed Artichokes

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

Ingredients

• 4 portions of monkfish (about 150-200g each)
• 6 artichokes
• 1 clove of garlic
• Juice of 1 lemon
• Chopped fresh parsley
• 100 ml of white wine
• 100 ml of 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 browning.
2. In a large pan, heat a drizzle of extra virgin olive oil and add a crushed unpeeled garlic clove. Lightly brown it.
3. Drain the artichokes and add them to the pan. Sauté for a few minutes.
4. Deglaze with white wine and let the alcohol evaporate.
5. Add fish or vegetable broth, lower the heat, cover with a lid, and let the artichokes stew until they are soft. Check occasionally and add more broth if necessary. Season with salt and pepper.
6. Meanwhile, in another pan, heat a drizzle of extra virgin olive oil and cook the previously seasoned monkfish portions. Cook for about 3-4 minutes per side until the monkfish is golden on the outside and cooked properly on the inside.
7. Serve the monkfish portions on a bed of stewed artichokes and sprinkle with chopped fresh parsley.

Curiosity

Monkfish, also known as “frogfish” due to its unattractive appearance but with a white, lean, and very tasty flesh, is a valued and versatile fish in the kitchen. It pairs well with flavorful sauces and side dishes such as artichokes.

This recipe manages to enhance the delicate flavors of the sea and the more rustic ones of the land, creating a balanced and appetizing combination. Bon appétit!