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Monkfish Basquaise

Ingredients

Monkfish tail bone in 2/6
2 large red onions
2 large red peppers
2 large green peppers
4 large tomatoes
6 oz. Serrano ham or substitute with proscuitto
16 clams
8 oz. Calamari
16 oz. Fish stock
fresh parsley and thyme
10 cloves garlic
4 oz. Espelettes pepper powder
6 oz. White wine
12 oz. Filippo Berio® Olive Oil
2 large bulbs shallots

Method

1. Dry and portion Monkfish
2. Cut all vegetables Julienne style. Deseed tomatoes and cut Julienne. Slice garlic, pick thyme and parsley. Cut Serrano ham batonnet, also dice shallots. Cut calamari in julienne style.
3. Wash clams and set aside for cooking.
4. In a large sauce pot heat Filippo Berio® Olive Oil (about 4 oz.) Add garlic, sauté for a few minutes, then add Serrano ham and red onions. Cook until onions are clear.
5. The add peppers and cook for a few minutes more.
6. Add tomatoes and about 8 oz. Of fish stock.
7. Cook for 15-20 minutes on slow heat.
8. Add thyme and espelettes powder
9. Dry and season fish, heat Filippo Berio® Olive Oil (about 2 oz) in sauté pan.
10. Cook fish 2-3 minutes on both side, then put in oven for 3-5 minutes.
11. Heat small sauté pot with shallots and clams, deglaze with wine.
12. Add calamari and cover. Steam for 2-3 minutes or until clams open.
13. Place monkfish on a bed of peppers and garnish with clams and calamari. Add some fresh parsley.