Recipe
- 1 pound poached monkfish, (begin with 1 ½ pounds raw fish)
- 4 tablespoons butter
- ½ cup diced potatoes
- ½ cup chopped carrots
- ½ cup chopped celery
- ¾ teaspoon salt
- ½ teaspoon freshly ground white pepper
- ½ teaspoon dried basil
- 2 cups chicken broth
- ¼ cup dry white wine
- 2 cups heavy cream
Poach fish in lightly salted water. Coarsely chop and set aside.
In a medium saucepan, melt butter. Sauté potatoes, carrots and celery until tender. Remove from pan and puree. Return to pan. Add salt, pepper, and basil. Add broth, wine and heat. Blend in cream, stirring constantly. Add fish and heat, about 5 minutes.
Contributed by Joyce Taylor MM2
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