MARTHASTEWART.COM

Poached Monkfish with Red Onion, Oranges, and Kalamata Olives

    View Gallery
    1 of 1

    Find More

    Martha Stewart Living, May 2000
    • Yield Serves 6
    Add to Shopping List

    Ingredients

    • 1 onion, peeled, cut into 8 wedges
    • 1 rib celery, cut into 4 pieces
    • 1 carrot, cut into 4 pieces
    • 3 sprigs fresh flat-leaf parsley
    • 2 bay leaves
    • 1 teaspoon whole black peppercorns
    • Zest of 1 orange
    • 1/2 cup white wine
    • 2 one-pound monkfish fillets, skin and black membranes removed
    • 2 oranges, segmented, juice reserved
    • 2 ounces Kalamata olives (about 1/2 cup), cut into quarters lengthwise
    • 1 medium red onion, peeled, cut into 1/2-inch-wide slivers

    Directions

    1. Place onion, celery, carrot, parsley, bay leaves, peppercorns, zest, and wine in a wide shallow saucepan with 6 cups water. Bring to a boil; reduce to a simmer. Cook 20 minutes to allow flavors to blend. Strain; discard solids. Return court-bouillon to pan.
    2. Bring court-bouillon to a boil; reduce to just simmering. Place fish in stock (it will be partly submerged); top with oranges, olives, and red onion. Cover; cook until fish is just cooked through, about 10 minutes.
    3. Transfer fish with a spatula or slotted spoon to serving platter with oranges, olives, and onion. Serve immediately.

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!

    More from Food

    Quick Chicken Recipes

    Find delicious chicken dinner recipes, all ready in under an hour.

    New From Our Blogs

    Shared On Facebook