- 5 tbsp olive oil
- 1 fresh globe artichoke, heart only, quartered
- 1 monkfish tail, filleted, skin removed, quartered, carcass reserved
- 100g/3½ oz pancetta, chopped in 1 cm cubes
- 8 small shallots
- 2 garlic cloves, 1 crushed, 1 finely sliced
- 150ml/5fl oz red wine
- 200ml/7fl oz dark chicken stock
- 8 chestnut mushrooms, quartered
- 4 sprigs thyme, leaves only
- 25g/1oz unsalted butter
- 4 sprigs parsley, leaves only, finely chopped
Pour 3 tablespoons olive oil into a heavy-based, lidded saucepan over a low heat and add the artichoke quarters. Cover with a lid and cook for 5–6 minutes. Remove from the heat and set aside.
Put 1 tablespoon oil in a large frying pan over a high heat. Quarter the monkfish carcass and fry for 5–6 minutes on all sides. Reduce the heat and stir in half the pancetta, half the shallots and crushed garlic. Pour in the red wine and simmer until the liquid has reduced by half. Stir in the stock and reduce by half again. Strain through a fine sieve into a clean saucepan and place back onto the heat to reduce for a final time. Season.
Meanwhile, season the monkfish meat with salt and pepper and place into a clean frying pan over a high heat with 1 tablespoon olive oil. Cook for 4–5 minutes on both sides.
Add the cooked artichokes, mushrooms, sliced garlic, remaining pancetta, 4 shallots and the fish into the simmering sauce. Cover with a lid and cook for 1–2 minutes. Remove the fish from the pan and allow to rest.
Add the thyme leaves to the sauce and reduce further if it needs to thicken slightly. Whisk in the butter.
Slice the fish diagonally into nuggets and divide between 2 plates, pour over the sauce and finish with chopped parsley.