Name: Monkfish Brodetto
Cuisine: International
Ingredients: 8 plump garlic cloves, peeled; 3 pounds monkfish fillet; 1 1/2 teaspoons salt; 1 to 2 cups flour, for dredging the fish; 1 1/2 to 2 cups canola oil; 4 tablespoons butter, in chunks; 1 tablespoon freshly squeezed lemon juice; 1/2 cup white wine; 3/4 cup Simple Vegetable Broth (page 288) or water; 1/4 cup dry toasted pine nuts; 1/4 cup shredded fresh basil (about 12 big leaves); A 14-inch skillet or saute pan

Ingredients

8 plump garlic cloves, peeled

3 pounds monkfish fillet

1 1/2 teaspoons salt

1 to 2 cups flour, for dredging the fish

1 1/2 to 2 cups canola oil

4 tablespoons butter, in chunks

1 tablespoon freshly squeezed lemon juice

1/2 cup white wine

3/4 cup Simple Vegetable Broth (page 288) or water

1/4 cup dry toasted pine nuts

Method

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1.
Put the garlic cloves in a small saucepan with about 1 1/2 cups of water. Bring the water to a steady, bubbling boil and cook, uncovered, for 15 minutes. Drain, then add a fresh 1 1/2 cups of water and boil again, for about 30 minutes, until the cloves are completely soft but still whole and hardly any water is left in the pot. Reduce the heat as the water evaporates so nothing burns. Puree the cloves and any drops of cooking liquid in a food processor, mini-chopper, or blender; you should have about 1/3 cup of puree. If the monkfish fillets are covered with a translucent membrane (the fishmonger may have trimmed it), use a sharp paring knife to lift and strip it off. Cut the monkfish into chunks, about 2 inches wide, and sprinkle 1/2 teaspoon salt over all the surfaces. Roll the chunks in the flour to coat well; shake off excess. Pour enough oil into the pan to reach a depth of 1/3 to 1/2 inch, and heat rapidly for several minutes, until the oil bubbles instantly if you dip a piece of fish into it. Lay a batch of fish chunks in the pan, with plenty of space in between the pieces. Fry for a couple of minutes on each side, until crusted and golden brown all over, about 6 minutes in all, then remove them to a bowl lined with paper towels to drain. Sprinkle lightly with salt. Fry all the pieces the same way, adding oil to the pan as necessary; drain on paper towels, and salt lightly with an additional 1/4 teaspoon of the salt. Pour the hot vegetable oil out of the skillet. Set the skillet back on the stove; put in the chunks of butter, and start melting them over medium heat. Return all the monkfish to the pan and heat, turning the pieces on all sides, until everything is sizzling again, about 3 minutes. Clear a large hot spot in the skillet, and scrape in every bit of the garlic puree. Raise the heat a little, and shake the pan to spread the garlic, rolling the fish pieces in it at the same time. After a minute, when the puree is sizzling, sprinkle the lemon juice and

Monkfish Brodetto

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