Ingredients
- 4 chunks monkfish fillet, about 6 ounces each, skin and translucent membrane removed
- Salt
- 1/2 cup mild-tasting olive oil
- 1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges (about 8 ounces)
- 3/4 cup diced yellow onions (3 ounces)
- 1/2 cup dry white wine
- 6 ounces very ripe tomatoes, peeled, cored (1 large or 2 small), cut into wedges, and lightly salted, or 3/4 cup drained canned tomatoes, quartered
- A few garlic cloves, coarsely chopped
- 1 small dried chili or a pinch of dried chili flakes
- A pinch of saffron threads
- A splash of pastis, such as Pernod or Ricard, or ouzo
- About 1 cup Monkfish Fumet or Chicken StockSamin Nosrat Chicken Stock
7 pounds chicken bones (at least half should be raw) 7 quarts water
2 onions, unpeeled, quartered 2 carrots, peeled and halved crosswise 2 celery stalks, halved crosswise 1 teaspoon black peppercorns 2 bay leaves
4 thyme sprigs
5 parsley sprigs or 10 stems 1 teaspoon white wine vinegar
- About 1-1/2 cups cooked white beans, drained, cooking liquid reserved
- About 1/2 cup Aioli Sauce
Cooked & noted
Recipe copyright
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