Monkfish Bisque

Pare this fine French Bisque with a Napa or California Central Coast buttery¹ Chardonnay or a Viognier. This is an elegant starter for any meal especially a medley of seafood. Monkfish is called the poor man’s lobster” due to its sweet, firm white flesh. Do not infer that, somehow, that implies it’s a second class ingredient.

1 Pound Monkfish fillet cut into ½ cubes

3 Whites of leeks, washed, chopped

2 Medium Idaho baking potatoes, peeled, chopped

¾ Stick of unsalted butter

1 Teaspoon white pepper

½ Teaspoon each of tarragon and nutmeg

1 Cup heavy cream

2 Cups Free Range Chicken bone broth

Sea Salt to taste

Teaspoon of lime or lemon juice

Melt butter in a heavy sauce pan. Sauté leeks over medium until they start to clear. Add potatoes. Sauté and stir of five minutes. Add chicken stock and simmer covered until potato is done. Process to almost smooth with a post blender. Add white pepper, tarragon, and nutmeg. Add the cut up monkfish. Add cream, simmer covered for 5 minutes. Correct seasonings.  A touch of lemon brightens the flavor.

Note:

1. These wines are put through a secondary fermentation process, called malolactic fermentation. This process softens the acidity and gives the wine the characteristic round, soft mouth feel and rich, buttery flavor
2. Cutting the Monkfish into 1/2 inch cubes insures it cooks quickly, an important step.