BRAISED FISH, POT-ROAST-STYLE

Braised Fish, Pot-Roast-Style image

Provided by Mark Bittman

Categories brunch, dinner, lunch, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 1/2 to 2 pounds monkfish tail, halibut steak or fillet, or swordfish, as thick as possible and preferably in one piece
Salt and pepper
1 onion, chopped
2 thyme sprigs
1 pinch saffron, optional
3 medium carrots, cut into 1-inch chunks
1 small fennel bulb, cut into chunks
1 pound potatoes, cut into 1-inch chunks
2 tablespoons tomato paste
1 teaspoon smoked paprika (pimentón)
1/2 cup red wine
2 1/2 cups beef or chicken stock
Chopped fresh parsley for garnish.

Steps:

Put the olive oil in a Dutch oven over medium-high heat. When it is hot, sprinkle the fish with salt and pepper, and add it to the pot. Cook, undisturbed, until it is well browned, 5 or 6 minutes. (If you're using halibut fillet, and it has skin, brown the nonskin side.) Transfer it to a plate, browned side up.
Add the onion, thyme, saffron, carrots, fennel and potatoes; sprinkle with salt and pepper. Cook, stirring occasionally until the onion begins to soften, about 5 minutes. Add the tomato paste and smoked paprika, and cook, stirring, until the tomato paste darkens a bit, 2 or 3 minutes. Add the wine, scraping up any browned bits from the bottom of the pot, and let it bubble away until it almost disappears.
Add the stock, bring to a boil and let it bubble vigorously until the liquid reduces by about a third, about 10 minutes. Adjust the heat so the mixture simmers; when the vegetables are nearly tender - about 10 minutes later - nestle the fish, browned side up, among the vegetables; keep the browned crust above the liquid. Cook, undisturbed, until the fish and vegetables are tender, 10 to 15 minutes.
Transfer the fish to a cutting board, and divide the vegetables among shallow bowls. Slice the fish and put it on top of the vegetables. Taste the cooking liquid, and adjust the seasoning; ladle it over all, garnish with the parsley and serve.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 11 grams, Carbohydrate 40 grams, Fat 15 grams, Fiber 7 grams, Protein 45 grams, SaturatedFat 3 grams, Sodium 1472 milligrams, Sugar 10 grams