Monkfish Ukha
Recipe adapted from The Russian Tea Room, New York City
Monkfish Ukha
Monkfish Ukha, recipe adapted from the Russian Tea Room, New York City
Servings
4
Servings
Ingredients
- 4 cups seafood stock (homemade or high-quality storebought)
- 2 cups water
- 6 beefsteak tomatoes, quartered
- 1 large shallot, roughly chopped
- 6 garlic cloves, peeled and smashed
- 2 lemongrass stalks, cut lengthwise and smashed
- 1 tablespoon fennel seeds
- 2 tablespoons coriander seeds
- 2 tablespoons Sichuan peppercorns
- 1 bunch dill, roughly chopped, plus ¼ cup dill, roughly chopped
- ½ cup carrots, finely chopped
- 1 cup zucchini, finely chopped
- 1 cup butternut squash--peeled, seeded and cut into 1-inch cubes
- ¼ cup extra-virgin olive oil, divided
- 1 pound monkfish, cut into 4 pieces
- 2 tablespoons mint, roughly chopped
- 2 tablespoons cilantro, roughly chopped
- ½ teaspoon salt, plus more to taste
Directions
- Make the broth: In a large stockpot, combine the stock, water, tomatoes, shallot, garlic, lemongrass, fennel seeds, coriander seeds and peppercorns. Bring the liquid to a boil and then reduce the heat and simmer for 15 minutes. Strain the broth through a fine-mesh sieve into a container and reserve; discard the vegetables and spices.
- Preheat the oven to 350°. In a large saucepan, heat 2 tablespoons of the olive oil until shimmering. Add the carrots, zucchini and butternut squash and cook over medium heat until slightly softened, about 8 minutes. Add the reserved broth and simmer until the vegetables are cooked through, about 10 minutes.
- Meanwhile, heat the remaining olive oil in a nonstick skillet. When the oil is hot, add the monkfish pieces and sear over high heat until golden, about 2 minutes on each side. Transfer the monkfish to a baking sheet and continue cooking in the oven for about 5 minutes, or until the flesh turns white all the way through.
- Add the dill, mint, cilantro and salt to the soup and season to taste with additional salt. Ladle the soup into bowlsand top each with a piece of monkfish. Serve immediately.