the oven to 350°F. Slice the top quarter off the head of garlic and set
it in a nest made of foil pour a little olive oil over the exposed
garlic cloves, fold up the foil to cover and set the garlic in the oven
to roast. Let this roast 45 minutes or so.
toast the pine nuts in a dry frying pan over medium-high heat. They're
done when they start to brown a little. Move the nuts to a bowl so they
Set the monkfish out and salt it well.
the garlic is done, open up the foil to let it cool. Add the pine nuts,
the saffron and a healthy pinch of salt to a mortar and pestle. Grind
them well, then squeeze the garlic cloves out of their papery sheaths
and mash all this together until it becomes a paste.
the frying pan over medium-high heat. When the pan is hot, add the
remaining olive oil. Pat the fish dry with paper towels, then set it in
the hot pan. The moment the fish hits the pan, jiggle the pan a little.
Let the fish sear hard for 4 minutes. Turn the fish over and sear
another 3 minutes. (Keep in mind this is for thick chunks of monkfish.
If your fish is thin, sear only until you get a nice crust on one side.)
Put the finished fish on a plate and set it in the oven, which will
still be warm.
all the fish is done, add the tomato puree, wine or sherry and the
stock to the pan. Use a wooden spoon to scrape up any browned bits. Boil
this furiously until it reduces by half, then drop the heat to a
simmer. Stir in the garlic/pine nut mixture with a fork until it is
the fish (and the cooked potatoes, if you are serving them) to the pan
and coat with the sauce. Serve garnished with parsley.
Recipe courtesy of Hank Shaw