Reviews (2) Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 12/20/2010 I think the fat called for in this recipe isn't too much at all. The dish is definitely rich- but I think that the sumptousness comes from the layering of assertive ingredients, like red wine, fennel, woodsy herbs, etc. Martha Stewart Member Rating: Unrated 01/16/2008 Too much fat!
Back to Braised Monkfish with Wild Mushrooms and Cipollini Onions All Reviews for Braised Monkfish with Wild Mushrooms and Cipollini Onions - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 2093_recipe_monkfish
Ingredients Ingredient Checklist 1 bay leaf 1 sprig fresh rosemary 3 sprigs fresh thyme 1 tablespoon black peppercorns 1 tablespoon fennel seeds 1/2 cup plus 3 tablespoons extra-virgin olive oil 1 medium onion, chopped 1 bulb fennel, trimmed and chopped 2 ribs celery, chopped 1 clove garlic, minced 2 cups red wine 2 cups Brown Chicken Stock 12 cipollini onions, peeled 1 1/2 pounds wild mushrooms, such as hen of the woods, morels, or porcini, trimmed Coarse salt and freshly ground black pepper 4 pieces bone-in monkfish (8 ounces each) 2 tablespoons unsalted butter 2 sprigs fresh tarragon 1 tablespoon balsamic vinegar
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 2093_recipe_monkfish
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
2093_recipe_monkfish
2093_recipe_monkfish
Ingredients
Ingredients
- 1 bay leaf 1 sprig fresh rosemary 3 sprigs fresh thyme 1 tablespoon black peppercorns 1 tablespoon fennel seeds 1/2 cup plus 3 tablespoons extra-virgin olive oil 1 medium onion, chopped 1 bulb fennel, trimmed and chopped 2 ribs celery, chopped 1 clove garlic, minced 2 cups red wine 2 cups Brown Chicken Stock 12 cipollini onions, peeled 1 1/2 pounds wild mushrooms, such as hen of the woods, morels, or porcini, trimmed Coarse salt and freshly ground black pepper 4 pieces bone-in monkfish (8 ounces each) 2 tablespoons unsalted butter 2 sprigs fresh tarragon 1 tablespoon balsamic vinegar
Directions
Wrap bay leaf, rosemary, 2 sprigs thyme, peppercorns, and fennel seeds in a piece of cheesecloth and tie to form a bouquet garni; set aside. In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, fennel, celery, and garlic; saute until tender, 6 to 8 minutes. Pour over wine and stock, add bouquet garni, and bring to a boil. Immediately reduce heat to a simmer and cook until the liquid thickens to a sauce consistency, 45 to 60 minutes. Strain through a fine sieve, reserving liquid.
Place cipollini onions in a roasting pan over medium heat. Drizzle with 1/2 cup oil, and season with salt and pepper. Toss to combine. Cook for 5 minutes, add mushrooms, and cook until vegetables are tender; set aside.
Preheat oven to 375 degrees. In a large skillet, heat remaining 2 tablespoons oil over high heat. Pat fish dry with paper towels and season both sides with salt and pepper. Place in skillet and cook until browned on both sides.
Add reserved liquid to a Dutch oven. Whisk in butter, tarragon, remaining 2 sprigs thyme, and vinegar. Add mushroom mixture and fish. Cover, and transfer to oven. Cook until just heated through, 10 to 12 minutes.
Transfer fish to shallow bowls. Spoon sauce over fish, and serve.
Reviews (2)
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 12/20/2010 I think the fat called for in this recipe isn't too much at all. The dish is definitely rich- but I think that the sumptousness comes from the layering of assertive ingredients, like red wine, fennel, woodsy herbs, etc. Martha Stewart Member Rating: Unrated 01/16/2008 Too much fat!
Reviews (2)
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 12/20/2010 I think the fat called for in this recipe isn't too much at all. The dish is definitely rich- but I think that the sumptousness comes from the layering of assertive ingredients, like red wine, fennel, woodsy herbs, etc. Martha Stewart Member Rating: Unrated 01/16/2008 Too much fat!Martha Stewart Member
Rating: Unrated 12/20/2010
I think the fat called for in this recipe isn’t too much at all. The dish is definitely rich- but I think that the sumptousness comes from the layering of assertive ingredients, like red wine, fennel, woodsy herbs, etc.
Rating: Unrated
Rating: Unrated 01/16/2008
Too much fat!
All Reviews for Braised Monkfish with Wild Mushrooms and Cipollini Onions
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Braised Monkfish with Wild Mushrooms and Cipollini Onions
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
