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Monkfish à la Nage Gidleigh Park

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La Belle Cuisine

Monkfish à la Nage Gidleigh Park
Gourmet Archives

1 large onion, halved lengthwise and
sliced thin crosswise
2 stalks celery, sliced thin
3 carrots, peeled
3 leeks (white part only), well washed,
sliced thin (enough to measure 1 cup)
1 bay leaf
Salt and pepper to taste
2 tablespoons unsalted butter
1 cup white fish stock
1 cup dry white wine
1 cup heavy cream
1 pound skinned monkfish (angler)
fillets, cut into 3/4-inch cubes
Lemon juice
Salt and pepper
Minced fresh parsley

Strip the carrots lengthwise at 4 equal intervals with a lemon zester and
slice them thin crosswise.
In a stainless steel or enameled skillet, sweat the vegetables with the bay
leaf and salt and pepper to taste in the butter, covered with a buttered
round of wax paper and the lid, over moderately low heat, stirring occa- sionally, for 15 minutes. Discard the bay leaf.
In a stainless steel or enameled saucepan combine the fish stock and wine
and reduce the liquid over high heat by half. Add the cream and reduce the liquid by half. Stir the cream mixture into the vegetable mixture, arrange
the monkfish cubes on the mixture and simmer, covered, for 2 minutes or
until the fish flakes when tested with a fork. Season the mixture with
lemon juice and salt and pepper, divide it among heated cream soup
bowls and sprinkle it with minced fresh parsley. Serves 4.

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