Monkfish is an ugly, ugly fish, but I have memories of watching Julia years ago, with this massive, ugly fish, holding it up by the tail.  When I’ve prepared it, I wasn’t happy with the results…I’ve grilled it, sautéed it, roasted it and while the flavor was nice, the texture was not to my liking.  Let’s just say, it was a little too chewy.  It always seemed underdone.  Then, I tried braising it.  Bingo!  From now on, this is my go-to way to cook monkfish.When you purchase monkfish, you will have to clean it.  There are no bones,

but it’s covered with a slippery membrane, much like silver skin on a tenderloin.  It must be removed, as it seizes up and is unpleasantly touch.  You can ask your fishmonger to do it, but it isn’t difficult to do yourself.

I like a chunky, rustic version of the sauce, so I only blend about one-third of the sauce.  If you prefer a smoother version, throw it into the blender (or use an immersion blender right in the pot) and whirl it up until it’s smooth.  I tend to use jarred, roasted red peppers, but truly, homemade will give you the best flavor.  I also add a few tablespoons of the pepper brine as part of the liquid, but that’s not necessary.  Regular almonds are fine, but they absolutely must be toasted.  The marcona almonds are more buttery and thus, their flavor is richer.

This is a relatively quick recipe.  It’s delicious and it presents beautifully.  It’s a wonderful company dish, too.  I prefer to make the sauce part, at least a couple of hours ahead of serving.  Then, all you have left to do is to braise the monkfish and serve it.  I like this with Green Beans, Spanish-Style and either Stove-Top Roasted Potatoes, or oven roasted potatoes or rice…and a salad, if you wish.

For the sauce, place the saffron threads in the sherry and set aside; you want to do this at least 10 minutes before you’ll be adding the sherry.  I use a deep pot with a good lid for this.  Sauté the leeks in olive oil for a few minutes.  I use some of the more tender, inner green parts of the leeks, too.  Why waste them?  Add the garlic, roasted peppers and sprinkle with salt.  Sauté for 2-3 minutes; add the sherry/saffron mixture, clam juice and water.  Give it a good stir and bring to the boil.  Immediately lower the heat, just so the sauce simmers.  I usually do this with the lid just a bit ajar.  Let it simmer for about 8-10 minutes.  Stir in the black pepper.  At this point, you can remove the pan from the heat and let stand for a couple of hours.  I usually season the monkfish with a dusting of the paprika and add the rest of the paprika to the pot.

When you’re ready to finish the dish, return the pot to the simmer.  This is where you need to decide “to thicken, or not to thicken…that is the question.”  If you want a slightly thickened sauce, use an immersion blender and blend about one-third of the sauce.  Or make a cornstarch slurry to thicken it slightly…not you may continue.  Add the almonds, olives and capers to the sauce.  Give it a good stir.  Cut the monkfish into serving-sized pieces; add the seasoned monkfish pieces to the simmering sauce.  I gently push them down into the sauce, but the sauce will not cover them completely.  Cover and gently braise/poach until the monkfish is tender, about 10-12 minutes, depending on the size of the pieces.  (The fish will release a bit of liquid while it cooks.)  Remove the fish to a serving dish.  Return the sauce to a simmer and add the butter.  Stir until it melts.  Slice the pieces of fish on the diagonal; nap with the sauce, sprinkle with parsley and serve any additional sauce on the side.  I think good bread is a nice touch…you don’t want to waste any of that sauce.