Ingredients
Units
Scale
Ingredients for Tomato Sauce:
- 1 can of fire-roasted crushed tomatoes
- 1 whole head of garlic, cloves peeled and thinly sliced
- 1/4 cup of olive oil
- 1 large shallot, finely chopped
- 1 tsp sweet paprika
- 1/2 tsp smoked paprika
- 1/2 cup of chicken stock
- 1/4 cup of dry white wine
- 2 tbsp dry sherry
- Juice of 1/2 lemon
- 1 anchovy fillet, mashed
- 1 tsp mushroom powder
- 2 tbsp unsalted butter
- Salt and freshly ground black pepper to taste
For the Monkfish:
- 2 monkfish tails, skin removed and trimmed
- Smoked Maldon salt (or any smoked flaky sea salt)
- Freshly ground black pepper
- 2 tbsp olive oil
For the Risotto:
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups warm chicken stock, kept simmering on a back burner
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
Instructions
- Tomato Sauce:
- In a saucepan over medium heat, add olive oil and garlic. Sauté until the garlic is golden.
- Add shallots, sweet and smoked paprika, and cook until shallots are translucent.
- Deglaze the pan with white wine, add chicken stock, sherry, and lemon juice. Reduce slightly.
- Add the crushed tomatoes, anchovy, and mushroom powder. Simmer for about 20 minutes.
- Finish the sauce with butter, season with salt and pepper, and keep warm.
- Monkfish Preparation:
- Preheat your oven to 400°F (200°C).
- Season the monkfish with smoked salt and black pepper.
- Heat olive oil in a pan over high heat. Sear the monkfish on both sides until golden brown.
- Transfer the pan to the oven and roast the fish for about 10 minutes or until cooked through.
- Let it rest before slicing.
- Risotto:
- In a separate pot, toast Arborio rice over medium heat until translucent.
- Deglaze with white wine and let it absorb completely.
- Gradually add chicken stock, one ladle at a time, stirring continuously until the rice is al dente.
- Off the heat, stir in Parmesan cheese and butter until creamy. Season to taste.
- Garlic Chips:
- In a small skillet, heat enough olive oil to cover the bottom of the pan.
- Fry the sliced garlic until crisp and golden brown. Drain on paper towels.
- Assembly:
- Spoon the risotto onto plates, top with sliced monkfish.
- Ladle the warm tomato sauce around the fish.
- Garnish with garlic chips and a sprinkle of chopped parsley.
- Serve immediately to enjoy the contrast of flavors and textures.
