Monkfish with Leeks

Monkfish with Leeks

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2 monkfish fillets, cut into 4-6 individual servings
Salt and pepper
2 tbsp olive oil
3 tbsp butter
4 shallots, sliced vertically
3 leeks halved, rinsed and sliced
1/2 cup white wine
2 tbsp fresh tarragon, coarsely chopped
3/4 cup chicken broth
1 tbsp tomato paste
1 pinch nutmeg
Salt and pepper to taste


Season the fillets with salt and pepper, then brown in the olive oil and 1 tbsp of butter. Remove the fish and set aside.  Wash and dry the skillet, then melt the remaining 2 tbsp butter in the skillet, add the shallots and leeks, saute until the leeks are tender.

Add the wine and tarragon and boil for about 2 minutes until the liquid is reduced by half. Add the broth, tomato paste, nutmeg, salt and pepper.  Return the fish to the skillet and simmer, partially covered for about 10 minutes