- 1 ½ lbs Moody’s monkfish
- 12 red potatoes peeled and cut in half
- 1 bottle Chardonnay
- 4 cups fish stock
- 1 onion
- 2 bay leaves
- 1 lemon cut into wedges
- ½ t dried orange peel
- 1 sprig thyme
- salt and pepper to taste
- 2 cups croutons
- salt and pepper
- 1 very fresh egg yolk
- 1 T Dijon mustard
- juice from 1 lemon
- 5 cloves garlic minced (through a garlic press)
- 1 cup extra virgin olive oil
In a large stockpot, bring the fish stock to a boil. Add the Chardonnay, the onion, lemon wedges, orange peel, bay leaves and thyme. Season with salt and pepper; reduce heat and simmer for 20 minutes.
Add the potatoes to the stock and cook for another 20 minutes or until tender but not overcooked. Add the monkfish and cook on medium-low heat for 10 minutes.
Combine ¾ of the aioli with 4 cups of the cooked fish stock (discard the onion, lemon, thyme and bay leaves) in a large bowl.
Serve the fish with the potatoes in bowls, pour the sauce over the top. Accompany with the rest of the aioli topped with croutons.
In a medium bowl, whisk together the egg yolk, mustard, lemon juice, garlic cloves and salt and pepper until well combined. Add the olive oil little by little, whisking constantly, until smooth consistency.
Wine pairing: Monkfish goes well with an aromatic and floral Pinot Gris, or a vibrant and expressive Sauvignon Blanc.