This is an easy and delicious way to prepare monkfish for the winter months. If you can’t find porcini mushrooms you can sub with a full flavored mushroom that will stand firm in a broth.
Six 8 oz monkfish loins
Salt & freshly ground pepper to taste
2 tablespoons grapeseed oil
6 large porcini mushrooms, cleaned and cut into 1/4″ thick slices
1lb fava beans shelled, blanched and peeled or 1 16 oz can drained and washed
3 cups roasted garlic stock
1/4 cup torn fresh flat leaf parsley leaves
Roasted Garlic Stock: 1 cup roasted garlic pup (6-8 heads), 8 cups rich chicken stock, vegetable stock, or bone broth. 3 sprigs fresh rosemary, 3 sprigs fresh thyme. In a 3-4 quart saucepan , combine all ingredients and simmer for 30 minutes on medium heat. Remove from heat let stand for 5 minutes and strain the through a fine mesh strainer.
TO COOK FISH
Preheat oven to 400 degrees
Season each monkfish loin with salt and pepper
Heath a large ovenproof skillet over high heat. Add the grapeseed oil and cook the monkfish for 6-8 minutes turning one or twice, or until nicely browned on all sides. Transfer the skillet to the oven and roast for for another 3-7 minutes or until opaque throughout.
Put the fish on a warmed platter, cover loosely, and set aside while you finish the dish.
Add the mushrooms to the skillet and cook for 5 minutes or until softened and browned.
Add the beans and the stock and simmer for about 2 minutes or until heated through, salt and pepper to taste.
Fill shallow dish with broth, lay fish over top and garnish with parsley