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Categories:
monkfish fillet salt freshly ground white pepper white wine garlic white pearl onions olive oil fennel bay scallops tomatoes marjoram
Viewed: 17 - Published at: 6 years agoIngredients
- 2 pounds monkfish fillet, skin removed and cut into chunks
- Salt
- Freshly ground white pepper
- 1 bottle dry white wine
- 4 cloves garlic, sliced
- 20 white pearl onions, peeled
- Olive oil
- 2 heads fennel, fronds removed, bulbs thinly sliced
- 1 pound fresh bay scallops
- 10 cherry tomatoes
- 1 bunch marjoram, picked leaves, roughly chopped
Method
- Begin by seasoning the monkfish chunks with salt and pepper.
- Pour the bottle of white wine into a large pot and cook over medium heat until the alcohol is cooked out.
- Turn the heat to medium-low, and add the sliced garlic.
- In a medium sized pan over high heat, saute the pearl onions in a small amount of olive oil until they begin to brown.
- Add these to the wine pot.
- Next, saute the sliced fennel over high heat with some olive oil until they brown, add these to the wine pot.
- Wait for the onions and fennel to become soft.
- In a medium pan over high heat, saute the monkfish chunks with olive oil until they begin to brown as well, add these to the wine pot.
- Repeat the same process with the bay scallops and add them to the wine pot.
- While all ingredients are in the wine pot, add salt and pepper, to taste.
- Finally add the tomatoes and marjoram to the pot and cover for 2 minutes.
