Provencal Monkfish Bouillabaisse 

By: Chef Chris Sanchez 
Black-Eyed Susan's - Harvey Cedars, NJ

Ingredients

     2 Monkfish Filets

        (cut into 3 to 4oz portions)

     1 lb 16/20 count Shrimp cleaned 

        and deveined

     2 dozen Littleneck Clams

     2 dozen Fingerling Potatoes sliced

     2 dozen Roasted Juliet Tomatoes

     1 medium head of Fennel sliced

     1 or 2 cloves of Garlic sliced

     1/4 cup Shallots minced

     1 bunch of Parsley cleaned and picked... rough chop 

     Approx. 3 to 4 cups Saffron Stock

     White Wine

     Olive Oil

     Kosher Salt

     Freshly Cracked Pepper

 

Directions

     Peel the Shrimp and save the shells.

     Boil the Yukon Gold fingerling Potatoes in salted water 

and save the water.

     Toss tomatoes in olive oil, salt and pepper and a sprig of thyme and roast until they are golden...about 30 minutes

     Make a Saffron Stock from 1/2 teaspoon Saffron and the water from cooking the Potatoes. 

     To prepare the Broth...Heat Olive Oil in a pan over medium heat and add Garlic, Shallots or Leeks and soften. Remove a couple of tablespoons to save for a garnish. Add Shrimp Shells, a splash of White Wine and cook down a little bit. Add some of the Stock, sliced Fennel, a pinch of Cracked Pepper and a pinch of the Kosher Salt. 

     In the meantime, season the Monk filets with a little Salt and Pepper and sear on both sides in Olive Oil. Get the pan nice and hot, then add the oil...then add the fish and sear for 2 minutes on both sides so that each side is golden brown... searing in the juices! Place on a plate and wait for the rest of the components to be finsihed. 

      In a seperate pot steam the Littleneck Clams, covered, in the broth until  they open...( this should take 3 to 5 minutes ). Add the Shrimp and Potatoes and cook for 8 minutes at a slow simmer.

     Arrange the Clams, Tomatoes, Shrimp and Potatoes in individual serving bowls and place the Monkfish pieces on top. Garnish with the reserved Garlic and Shallots and some Parsley leaves. Finish the dish off with a drizzle of good oilive oil.

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