MONKFISH OSSO BUCO
2 ounces dried porcini mushrooms
1 quart fish broth, plus extra eight
1/2-pound skinless monkfish steaks, bone in (about 2" thick)
1/2 cup unbleached all-purpose flour
1/2 cup extra-virgin olive oil
16 tablespoons (2 sticks) unsalted butter
3 garlic cloves, chopped
24 sage leaves
1/8 teaspoon saffron threads
1 onion, minced
1 bunch Italian parsley, leaves and stems separated, both chopped, divided use
2 fresh porcini mushrooms, cubed
1 cup lemon juice
1 cup dry white wine
2 bay leaves
Kosher salt or sea salt
Preheat the oven to 400 degrees F.
Soak the dried porcini in enough broth to cover for 30 minutes; strain and set aside, reserving the broth. Dredge the monkfish in the flour; shake off the excess.
Heat a 14-inch skillet over high heat until nearly smoking. Add 1/4 cup of the olive oil and 1 stick of the butter; when the butter foams, add the monkfish. Cook until browned on both sides, about 3 minutes per side, turning once.
Transfer the monkfish to a 10x14-inch roasting pan. Discard excess fat from the pan. Add the remaining olive oil and butter, the garlic, sage, and saffron, and cook 1 minute.
Add the onion and parsley stems; cook 10 minutes.
Add the fresh porcini, lemon juice, and wine; bring to a boil.
Reduce the liquid by half, about 5 minutes, then add the broth the porcini soaked in along with the remaining broth, the dried porcini, bay leaves, and salt. Bring to a boil; pour over the monkfish. The monkfish should just be covered with liquid; if more liquid is needed, add more broth.
Cover with aluminum foil; bake 30 minutes, or until tender.
TO SERVE:
Place the monkfish on 8 plates. Spoon the mushrooms and cooking liquid over the top; garnish with the parsley leaves; serve hot.
Serves 8
adapted from source: Italian Cooking and Living/December 2001/January 2002 |