Bar Lola - Chef/Owner Guy Hernandez

Start with monk-fish (local Casco Bay cusk works very well here as
well) medallions seasoned with a little fennel pollen, salt and pepper
and left to rest to draw out some of the extra moisture. These are
browned in hot oil and then set aside.

In the same pan, onions, garlic, and chilies and anchovies are quickly
sauteed before roasted tomatoes (good canned plum tomatoes would also
work) are added along with black olive tapenade, capers and thinly
sliced fennel. A little fish stock is added to keep it on the brothy
side of things.

The browned fish goes back in the pan, some mussels and a slice of
orange zest is added and the stew is covered and simmered until the
mussels open and the fish is cooked through. We check the seasoning
before serving it in a warm bowl.


What you'll need - Braised monkfish stew with fennel and olives.


1 large monkfish tail (about 1') cut into medallions
Fennel pollen
Salt/pepper

1 red onion, peeled and finely diced
2 cloves garlic, thinly sliced
Fresh chili pepper or chili flake to taste
6 white anchovies, drained and chopped

2T olive tapenade
2T capers
1-1/2 roasted tomatoes, roughly chopped
1 bulb fennel, thinly sliced
1c. fish or chicken stock

1# mussels, cleaned and debearded
Zest of 1 orange

Season monkfish with fennel pollen, salt and pepper and let sit for
3-5 minutes. Pat dry.
Heat 1Tbsp. olive oil over medium/high heat and cook fish until
golden brown on both sides.
Set aside on paper towels.

In same pan, sautee garlic, onion, chilli and anchovies for 1"2 minutes.

Add the olive tapenade, capers and tomatoes, and fennel and stir over
high heat for a few more minutes until the onions are soft.

Add fish stock and browned monkfish medallions and simmer another 3-4'.

Add mussels and orange zest, cover and cook until shells open and fish
is cooked through.

Season to taste with salt and pepper and divide into 4 warm bowls.
Bar Lola