This week's French Garden recipe

People who know me would tell you that it's hard to tell which I like more: gardening or cooking. I'd say it depends on which I'm doing at the moment. Anyway, French cooking and French gardening go hand in hand. For me, cooking is an on-going adventure. Join me here on my culinary explorations, where I share with you both my old favorites as well as new inspirations. It's my fondest wish that these recipes serve as a springboard for your own new creations.

04/26/2004
Romesco of monkfish (Romesco de lotte)   Clay pot 

Ingredients:

For 4 servings:

2 lbs. of monkfish, cut in 1 inch steaks, or in filet (substitute other firm, white-fleshed fish)
2 sweet red peppers
Half a head of garlic
7 oz. finely ground blanched almonds
4 slices of rustic French bread
1 cup of rancio wine, or 2/3 c. aged sherry and 1/3 c. aged sherry or Banyuls vinegar
1/3 c. extra virgin olive oil
Salt and pepper to taste

Roast the peppers on a grill or under the broiler until their skins are blackened; cool, peel and seed. Separate the garlic cloves and cook them, except for one clove, unpeeled in an ungreased iron skillet, turning often, until softened. Peel the cloves and reserve.

Cut the bread into cubes and cook it in half the olive oil over medium heat until golden. Place it, along with the toasted garlic the peeled peppers, and in a mortar. Crush to a paste with the pestle (or do this in a food processor). Add the ground almonds and pound or mix well. Heat the remaining olive oil in a clay poêlon or heavy casserole or paella dish and brown this mixture in the oil. Add 1/2 c. water and bring to a boil. Add the wine or wine/vinegar mixture and the slices of fish, turning them to coat well with the sauce. Cook until the fish is just done (10-20 minutes depending on the type and thickness of the fish). Correct the seasoning. Serve immediately with toasted French bread rubbed with garlic.

Note: The sauce base of pounded peppers, almonds, garlic, and bread fried in oil is the basis of many Catalan dishes. You can make this dish with a variety of fish and you can add shrimp if you like.

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Products of Interest:
Extra large Provençal olive-wood mortar and pestle
Olive-wood mortar and pestle

Try some of our past French garden recipes:

Appetizers and small dishes

Basics

Beef, pork, lamb, and veal