Monkfish with Almonds and Spices

Name: Monkfish with Almonds and Spices
Yield: Makes 4 servings
Ingredients: 2 tablespoons cumin seeds; 2 tablespoons sumac berries (optional); 2 tablespoons hazelnuts; Zest of 1 orange, blanched in boiling water for a minute and drained; 1 pound meaty bones from any white-fleshed fish; 6 tablespoons butter; 2 tablespoons shelled almonds; 2 tablespoons coriander seeds; 2 tablespoons sesame seeds; 2 cups Rich Chicken Stock or other chicken stock; 2 pounds monkfish, preferably on the bone (a little less if it has been boned); 1 tablespoon lime juice; Salt; Minced cilantro; Zest of 1 lemon, blanched in boiling water for a minute and drained; 2 tablespoons ground turmeric

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Jean-Georges

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

About

You need fish bones and a variety of spices for this nutty, North African-style fish stew, which was developed by Vong chef Pierre Schutz, but the procedure is quick and easy. Serve with peeled asparagus spears and trimmed scallions, cooked together in boiling water for about 5 minutes.

It’s great with Sticky Rice Steamed in Banana Leaves, or on its own. You might precede it with something simple, such as

Ingredients

Stew
Main course
Gluten-free

Ingredients

Method