Poached Monkfish Recipe

Poached Monkfish Recipe

  • For Quick Court-Bouillon
  • 1 onion, peeled, cut into 8 wedges
  • 1 rib celery, quartered
  • 1 carrot, quartered
  • 3 sprigs fresh flat-leaf parsley
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 orange, zested
  • 1/2 cup white wine
  • For Monkfish
  • 2 pounds monkfish fillets, skin and black membranes removed
  • 2 oranges, segmented, juice reserved
  • 2 ounces Kalamata olives, cut into quarters lengthwise
  • 1 medium red onion, peeled, cut into 1/2-inch-wide slivers
  1. Place onion, celery, carrot, parsley, bay leaves, peppercorns, zest, and wine in a wide shallow saucepan with 6 cups water. Bring to a boil; reduce to a simmer. Cook 20 minutes to allow flavors to blend. Strain; discard solids. Return court-bouillon to pan.
  2. Bring court-bouillon to a boil; reduce to just simmering. Place fish in stock (it will be partly submerged); top with oranges, olives, and red onion. Cover; cook until fish is just cooked through, about 10 minutes.
  3. Transfer fish with a spatula or slotted spoon to serving platter with oranges, olives, and onion. Serve immediately.
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