[Recipes Index] [World of Chefs]

Ingredients:

• 1 ½ pounds of monkfish medallions
• 2 pounds vine-ripened tomatoes, peeled, seeded and
• chopped
• 2 Spanish onions, chopped
• 3 shallots, chopped
• 3 garlic cloves, minced
• 1 tablespoon of chopped fresh lemon thyme (or substitute fresh thyme)
• 1/2 cup extra virgin olive oil
• Freshly ground sea salt and black pepper
• Sugar, if necessary

For the sauce:

• 1 small to medium Spanish onion
• 3 oz. extra virgin olive oil
• ½ pound pitted black olives
• 1 cup fish stock
• 4 oz. cream
• Freshly ground sea salt and black pepper

Preparation:

In a saucepan over low to medium heat, sauté the chopped onions and shallots in the olive oil for three to four minutes. Add the tomatoes, garlic and thyme and mix thoroughly. Continue cooking gently until the water evaporates. Adjust the seasonings of salt, pepper and sugar to taste. Remove from heat and set aside.

For the olive sauce, in a saucepan over low to medium heat, sauté the onion in olive oil until translucent. Add the olives and fish stock, and bring the liquid to a simmer. Allow to simmer until the liquid is reduced by two thirds. Add the cream and combine thoroughly. Season with salt and pepper to taste, remove from heat and set aside to cool off. Put this mixture through a strainer and pour the strained liquid into a blender or a food processor fitted with a metal blade. Turn on the processor and slowly add the olive oil in a stream to make an emulsion.

Saute the monkfish medallions in olive oil. On a serving platter, pour the tomato and onion sauce on the bottom of the plate, add the monkfish medallions and pour the olive cream sauce over the monkfish. Garnish with fresh parsley and serve.