Prep 20 mins
Cook 50 mins
This is based on a recipe I saw on Emeril Live. I had to make some adaptations because I don't eat meat and Emeril has quite a fondness for sausage and pork fat! The original recipe called for 1/2 lb of chorizo, but I usually substitute either seafood sausage or soy Italian sausage in its place. On occasion, I've added 1/2 lb shrimp to this as well.
- 2 (10 ounce) monkfish, tails
- 4 teaspoons creole seasoning
- 3 tablespoons olive oil
- 1⁄2 lb seafood sausage or 1⁄2 lb italian soy sausage or 1⁄2 lb chorizo sausage, removed from casings (you choice)
- 1 cup chopped yellow onion
- 3⁄4 cup chopped green bell pepper
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 1 cup peeled seeded and chopped tomato
- 1⁄2 cup dry white wine
- 1⁄2 cup pitted black olives, halved
- 1⁄2 cup pimento stuffed olive, halved
- 1⁄2 lb new potato, scrubbed and cut into quarters
- 1 tablespoon chopped fresh oregano (or 1 tsp dried)
- 1 bay leaf
- 2 1⁄2 cups shrimp stock or 2 1⁄2 cups fish stock
- 1⁄4 cup grated parmesan cheese (optional)
- chopped fresh parsley
- Preheat your oven to 350 degrees.
- Sprinkle Creole seasoning on all sides of the monkfish.
- In a large stock pot, heat the oil over medium-high heat.
- Add the monkfish and sear, about 2 minutes per side.
- Remove from the pan and set aside.
- Add whatever sausage you prefer to the oil in the pan and cook, stirring, until brown, about 3 minutes, (a little less if you use the seafood sausage).
- Add the onions and bell peppers and cook until slightly softened, for about 3 minutes.
- Add the shallots and garlic, and cook, stirring, for 30 seconds.
- Add the tomato paste and cook until slightly browned.
- Add the wine and stir to deglaze the pan, scraping up all the bits that have stuck to the bottom of the pan.
- (Note, the seafood and/or soy sausage don't give off nearly the fat that chorizo would, so I usually keep my on it until I pour in the wine to make sure its not getting too dry).
- Reduce wine for a couple minutes add then add your tomatoes.
- Let them cook for about 1 minute and then add the olives, potatoes, oregano, and bay leaf.
- Finally, add the shrimp stock and stir well.
- Bring to a boil.
- Remove from the heat, return the monkfish to the pan, cover tightly and roast in oven until the fish is tender, about 35 to 40 minutes.
- Remove from the oven.
- Divide the monkfish and pan juices among 4 large, deep bowls.
- Sprinkle each portion with the cheese and parsley if desired.
- Serve immediately.
- I always serve with lots of crusty bread to mop up the juice.