Monkfish with Celery à la Grècque

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Classic Bull

By Stephen Bull

Published 2001

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Although vegetables à la grècque are usually eaten cold or as a salad, I think they are just as good hot, and a pairing with a meaty fish cooked in the same court bouillon makes a light, uncloying main course. Vegetables with a pronounced flavour are best given this treatment – artichokes, mushrooms, onions, and celery. The more or less unthickened sauce (just some tomato pulp) works much better with a firm-fleshed beast like monkfish – a kind of shark, an evolutionary link between the shar