Monkfish in Brodetto with Artichokes

Name: Monkfish in Brodetto with Artichokes
Yield: serves 6
Ingredients: 1 1/2 pounds small artichokes (or more if using large ones; see Preparing Artichokes, page 213); 1 lemon for acidulated water; 2 pounds monkfish fillets; 1 teaspoon coarse sea salt or kosher salt, or to taste; 1 cup all-purpose flour for dredging; 1/3 cup extra-virgin olive oil, plus more for serving; 1 cup chopped onion; 1/2 teaspoon peperoncino, or to taste; 3 tablespoons tomato paste; 1 cup dry white wine; 3 tablespoons capers, drained; 3 tablespoons chopped fresh Italian parsley; A large, heavy-bottomed saucepan 13-inch diameter or larger, with a cover

December 14, 2011

Monkfish, meaty and firm, is well suited for the fast-cooking technique of browning and braising that I use in all my seafood brodetti. This one features fresh artichokes as a foil for the sweet fish—with other bright notes from capers, wine, and a healthy dose of peperoncino. A fish dish that does not suffer from overcooking, it can be prepared even the day before. Just reheat, bringing it back to a boil. If you have any leftovers, monkfish brodetto makes a wonderful risotto the next day. Serve with some grilled country bread. I also like it with polenta.

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