Prep: 20 minutes | Cook: 25 minutes
Serves 4
Main Ingredients
2 kg monkfish tail, 1 onion, 1 lettuce, 1 stalk of celery, 3 white leeks, 1 bunch of Swiss chard, 2 tbsp olive oil, 12 cl white wine, aioli (recipe below), chervil, salt, ground pepper.
Red Basil Aioli
1/2 head of purple garlic, 1 egg yolk, 18 cl olive oil, 1 bunch of red basil.
- Crush the garlic in a mortar with the egg yolk, then whisk in the olive oil. Finely chop the red basil leaves and stir into the aioli. Season with salt and pepper.
- Peel the monkfish and cut into pieces, discarding the central bone.
- Wash and peel the vegetables. Peel and chop the onion, lettuce, celery, leeks, and chard. In a saucepan, gently cook the vegetables in olive oil over low heat for 5 minutes. Add white wine, salt, and pepper; simmer for 10 minutes more.
- Arrange monkfish pieces over the vegetables, cover, and simmer for 10 minutes.
- Drain vegetables and fish, reserving the cooking juices. Arrange on a warmed serving platter.
- Thicken the juices with aioli to make a sauce, then coat the monkfish. Sprinkle with finely chopped chervil.
- Serve with steamed fingerling potatoes or fresh pasta.
