Name: Tagine of Monkfish Fillets with Fig Leaves, Fennel, ana Chestnuts
Yield: Serves 6
Ingredients: 1 tablespoon dry fennel seeds; 2 tablespoons extra virgin olive oil; 2 cups well-reduced unsalted chicken stock; ¼ cup white or tawny port; ¾ cup dry vermouth or dry white wine; Sea salt; 2½ - pound monkfish fillet; 1 jar (12 ounces) steamed or roasted chestnuts; 4 tablespoons unsalted butter; 2 bulbs of fresh fennel (about 1 pound), trimmed; ⅛ teaspoon sugar; ⅛ teaspoon freshly ground pepper; 2 teaspoons fresh minced tarragon or dill; 6 to 12 unsprayed fig leaves, stemmed, washed, drained, and patted dry

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

The following recipe is my adaptation of a dish my friend San Francisco-based chef Laurent Manrique created in my kitchen. I made one change in Laurent’s recipe in order to make it easier to prepare. In my version given below, I sauté the monkfish on top of the stove, then let it rest while I make a simple, flavorful sauce. Laurent, on the other hand, brought with him a very delicious and complex Bordelaise sauce, made with reduced white wine, port, chopped shallots, thyme, bay leaf, and ve

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Ingredients

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