Poached Monkfish or Thick Fillets with Artichokes

Artichokes are undeniably a little time-consuming to prepare, but this dish is undeniably worth it. For easier accompaniments, see the variations. Other seafood you can use: shrimp, large scallops, halibut or salmon (steaks or fillets), or squid (shorten the cooking time by about half ).

At least 10 baby artichokes or 4 large artichokes

5 tablespoons extra virgin olive oil

1 pound waxy potatoes, peeled and, if necessary, cut into 1-inch chunks

Salt and freshly ground black pepper

Several sprigs fresh thyme

1 cup dry white wine, or water

1 cup small black olives, like Niçoise, pitted if you like

1 tablespoon minced garlic

About 11/2 pounds monkfish, cut into medallions, or thick fillets

Chopped fresh parsley leaves for garnish

Lemon wedges for serving

• If you’re using baby artichokes, trim the tops and bottoms and scoop out the chokes with a small spoon.
• Put all but a tablespoon of the olive oil in a large skillet with a lid over medium heat. Add the baby artichokes or quarters and the potatoes and cook until they’re glossy and beginning to soften, about 2 minutes; do not brown. Sprinkle with salt and pepper, add the thyme and wine, bring to a boil, cover, and adjust the heat so the mixture simmers.
• Cook just until the potatoes are just tender, 10 to 15 minutes, then uncover and raise the heat again. Stir in the olives and garlic, then nestle the monkfish into the mixture. Cover and cook until the fish is opaque, 3 to 5 minutes. Taste and adjust the seasoning, then garnish with parsley and serve with the lemon wedges and a drizzle of the remaining olive oil.

Sauteed Monkfish or Thick Fillets with Fennel.
• Omit the artichokes and olives. Thinly slice 2 trimmed fennel bulbs, reserving the fronds for garnish if you like. Skip Step 1 and substitute the fennel for the artichokes. Garnish with the chopped fennel fronds.
  Baked Monkfish or Thick Fillets.
  • Works for the main recipe or the fennel variation: Heat the oven to 350 F. Spread half the oil in a ceramic casserole or baking dish and put the fish in it. Toss the remaining ingredients (except the garnish) together and scatter them around the fish. Bake, uncovered, until the fish is cooked through and everything else is soft, 20 to 30 minutes.
• MAKES: 4 servings
• TIME: 40 minutes