Poached Monkfish with Artichokes & Potatoes

Some of you will recall seeing some of the recipes I featured here a few months back while the I Heart Cooking Clubs group was cooking with Mark Bittman.  Bittman turned out to be a real favourite for most of us, and collectively the group produced about 380 dishes using Mark Bittman's recipes - that's some good cooking!  Meanwhile, my friend Alex over at A Moderate Life has for some months been doing a weekly "Tackling Bittman" post, which she regularly shared with the group.  Now that I Heart Cooking Clubs has moved on to cooking with Giada de Laurentiis, Alex (who is not easily diverted) is continuing her weekly Tackling Bittman post and, being the generous soul that she is, she has offered the Bittman fans among us the opportunity to join in with her in a monthly Tackling Bittman blog hop.

This recipe is my contribution.  I had some beautiful fresh artichokes which I got at the Lyttelton Farmers Market on the weekend that I wanted to use, and a quick search of artichokes in the "How to Cook Everything" application on my iPhone turned up this recipe for Poached Monkfish with Artichokes.  In actual fact, I couldn't get good monkfish fillets at my fishmonger yesterday, so I used blue warehou, but any thick, firm-fleshed fillets will do.

Preparing the artichokes, if you're using fresh ones, is a little bit fiddly, but really not too much.  If you don't have fresh, or can't be bothered with them, then frozen (if you can get them) would be fine.  I guess you could also use bottled artichoke hearts but, in that case, I would add them in near the end, when you add the fish, otherwise they will just disintegrate.

If using fresh artichokes, be aware that they will oxidise and turn brown quickly, so have ready a bowl of acidulated water (just water to which the juice of a lemon has been added), and I also find it useful to have half a lemon handy and keep rubbing the artichokes with the cut side of the lemon flesh as I work.

Firstly peel off the tough outer leaves - they will kind off snap off near the base.  Then using a knife, trim around the bottom of the artichoke and peel away the tough, fibrous, outer layer of the stem.  Cut off the top half of the leaves.  Then cut them in half lengthwise, scoop the "hairy" choke out of the middle, and then cut in half again.

Immediately, put the cut artichokes into their lemony bath until you are ready to use them.

Once the artichokes are prepared the rest of this dish is a breeze, and takes barely 20 minutes to cook from start to finish.

The verdict - this dish went down very well here - the fish and potatoes take on plenty of flavour from the thyme and wine, and the artichokes and olives provide both good flavour and good textural contrast to the fish and potatoes.  I adjusted some of the quantities in the original recipe to serve two people, and I served this with a simple spring salad of beans, asparagus and zucchini.  I will definitely be making this dish again.

Poached Monkfish with Artichokes & Potatoes

Adapted from Mark Bittman's

"How to Cook Everything"

Serves 2

Click here for a printable copy of this recipe

2 large (or 6 baby) fresh artichokes (or frozen)

3 tablespoons olive oil

300g waxy potatoes, peeled & cut into small chunks

(I had new potatoes, so didn't bother peeling)

flaky sea salt & freshly ground black pepper

fresh thyme, several sprigs

1/2 cup dry white wine

generous handful black olives

1 clove garlic, minced

750g monkfish, or other thick, firm fillets

To serve:

fresh parsley, chopped

lemon wedges

Firstly, if using fresh artichokes, prepare as detailed above.

Set a large skillet over medium heat and add 2 tablespoons of olive oil to the pan.  Once the oil is hot add the artichokes and potatoes to the pan, and cook until they are all glistening and well coated with oil and just barely beginning to soften - take care not to brown them.

Sprinkle with flaky sea salt and freshly ground pepper, and add the white wine and thyme.  Bring up to a boil, then turn heat down to a simmer.  Cover and cook until the potatoes are just tender - about 10 to 15 minutes.

Uncover the pan, and raise the heat again.  Add in the olives, and garlic, and nestle the pieces of fish into the mixture.  Cover again, and cook until the fish has become opaque - about 3 to 5 minutes.

Drizzle with the remaining tablespoon of olive oil, serve with lemon wedges and garnish with a sprinkling of flat-leaf parsley.

Interested in cooking some more with Mark Bittman?  I highly recommend any of these Mark Bittman books:

     

Available from Amazon, Book Depository UK, and Fishpond NZ

As mentioned, I'm submitting this post to the Tackling Bittman blog hop at A Moderate Life

This post is also submitted to the Tackling Bittman Giveaway at girlichef - she's giving away a copy of Bittman's "The Food Matters Cookbook" - entries are open until 31 January.