Monkfish with Tomato and Farro
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 40 minutes
COURSE: Main
Rich, savory flavor abounds in this recipe, thanks to beef bone broth, tomato passata, and earthy maitake mushrooms. Sweet, lobster-like monkfish is the starring protein — rounded out with farro and bok choy, it’s a delicious dinner ready in just 40 minutes.
Ingredients
- 1 cup farro
- 2 cups beef bone broth
- 1/2 cup tomato passata
- 4 tbsp olive oil, divided
- 1 lb. monkfish, cleaned and trimmed
- 2 cups maitake mushrooms, torn into bite sized pieces
- 2 baby bok choy
- 2 cloves garlic, smashed
- Salt and pepper, to taste
- Fresh minced herbs, for garnish
Instructions
- In a small pot add farro, bone broth, passata, and half cup of water. Season to taste with salt and pepper. Bring to boil, reduce to simmer and cook for 25-30 minutes until tender.
- Cut monkfish into 2-inch chunks, season to taste with salt and pepper and set aside.
- Prepare bok choy by separating the leafy tops and roughly chopping; cut the base in half and then into wedges.
- In a large skillet over medium-high heat, add half of olive oil and smashed garlic cloves. Sear mushrooms for 3-4 minutes then add in bok choy greens, cooking until just wilted. Discard garlic cloves, season with salt and pepper to taste and set aside.
- In same pan add remaining olive oil. Sear bok choy wedges for 2 minutes per side until golden brown. Season with salt and pepper to taste. Remove from pan and set aside.
- Ladle some of the broth from the farro into that same pan. Once gently simmering add in the monkfish and cook covered for 3-5 minutes until the fish is just cooked through.
- Using a slotted spoon, place farro at the bottom of serving platter. Top with cooked vegetables and fish. Ladle tomato broth on top and finish with fresh herbs.
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SHOP THIS RECIPE
Begin Each Recipe with the Finest Seafood
Did you know that Citarella owner, Joe Gurrera also owns Lockwood & Winant, a wholesale seafood company at the Fulton Fish Market? Joe has relationships with trusted fishermen worldwide, ensuring we offer the widest variety, highest quality, freshest seafood. Many of our fishmongers have worked with Joe for decades and have been trained to wield a knife like an artisan. They hand-cut, hand-shuck, and hand-prepare our seafood for your order.
