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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