Ingredients

4 small artichokes, trimmed 4 new potatoes 1 1/2 pounds monkfish fillets 2 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 1/4 cup dry Italian white wine For the Sauce: 2 tablespoons minced shallots 2 teaspoons thinly sliced garlic 1/3 cup diced fennel 4 ripe plum (Roma) tomatoes, peeled, seeded and cut into 1/2-inch dice 1/2 cup fish stock Salt and ground white pepper

Description

Monkfish With Potatoes And Artichokes, Recipe

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