recipe
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An exclusive recipe to accompany the story found at http://TastingTable.com Monkfish Ukha Printable recipe sponsor: Recipe adapted from the Russian Tea Room, New York City
Makes 4 servings • 4 cups seafood stock (homemade or high-quality store- bought) • 2 cups water • 6 beefsteak tomatoes, quartered • 1 large sha ot, coarsely chopped • 6 garlic cloves, peeled and smashed • 2 lemongrass stalks, cut lengthwise and smashed • 1 tablespoon fennel seed Can’t get enough Tasting Table? • 2 tablespoons coriander seed Follow us on Twitter! • 2 tablespoons Sichuan peppercorns See what our editors are tasting, cooking, buying and testing before you read it (or • 1 bunch di , roughly chopped don’t) on Tasting Table: • ½ cup carrots, finely diced http://twitter.com/tastingtable http://twitter.com/tastingtablenyc • 1 cup zucchini, finely diced http://twitter.com/tastingtablela • 1 cup butternut squash--peeled, seeded and cut into 1-inch http://twitter.com/tastingtablechi cubes http://twitter.com/tastingtablesf http://twitter.com/tastingtabledc • ¼ cup extra-virgin olive oil, divided • 1 pound monkfish, cut into 4 pieces • ¼ cup di , roughly chopped • 2 tablespoons mint, roughly chopped • 2 tablespoons cilantro, roughly chopped • ½ teaspoon salt, plus more to taste
1. Make the broth: In a large stockpot, combine the stock, water, tomatoes, shallot, garlic, lemongrass, fennel seed, coriander and peppercorns. Bring the liquid to a boil and then reduce the heat and simmer for 15 minutes. Strain the broth through a fine-mesh sieve into a container and reserve; discard the vegetables and spices. 2. Preheat the oven to 350°. In a large saucepan, heat 2 tablespoons of the olive oil until shimmering. Add the carrots, zucchini and butternut squash and cook over medium heat until slightly softened, about 8 minutes. Add recipe
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the reserved broth and simmer until the vegetables are cooked through, about 10 minutes. 3. Meanwhile, heat the remaining olive oil in a nonstick skillet. When the oil is hot, add the monkfish pieces and sear over high heat until golden, about 2 minutes on each side. Transfer the monkfish to a baking sheet and continue cooking in the oven for about 5 minutes, or until the flesh turns white all the way through. 4. Add the dill, mint, cilantro and salt to the soup and season to taste with additional salt. Ladle the soup into bowls and top each with a piece of monkfish. Serve immediately.