Tomato-poached Monkfish + Shrimp with Garlic and Broccolini

 

This recipe is loosely based on Bon Appétit‎’s Flounder Poached in Fennel-Tomato Sauce, a dish that is easy enough for a weeknight, but pretty enough to serve (and impress) guests. My version, too, is comforting and fortifying against the cold, but not at all heavy. My suggestion is to use the very best seafood you can source–for me, that means whatever the fishmonger currently has in rotation at the farmers market. (This recipe is adaptable, so feel free to use the seafood you prefer.) Use your favorite simple tomato sauce; I love the marinara from Central Valley Farm. The longest part of this recipe is sautéing all the vegetables, which you can do up to a day ahead, if you want. To make the dish even more substantial, feel free to add other cooked vegetables like carrots, fennel, potatoes, or dark greens; or white beans or chickpeas.

What you will need

1 white onion

1 head garlic

2 small bunches broccolini

5 tablespoons olive oil

1/2 teaspoon red pepper flakes, divided

1 quart tomato sauce

1/4 teaspoon fennel seeds

1 pound shell-on wild shrimp (a half-handful more, if you are using shell off)

kosher salt, black pepper

1/2 pound monkfish

chopped parsley, as garnish

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