Recipe#10938

Title: Baked Monkfish

From: leig@aol.com (LeiG) 
 Newsgroups: rec.food.recipes 
 Subject: Baked Monkfish with Leek Sauce-Spain 
 Date: 24 Jun 1997 03:57:22 -0600 
 Message-ID: <19970623201600.QAA22919@ladder01.news.aol.com> 

serves 4
 source: Chef Ef
 Get out your blender and heat the oven.This is an easy one.
 4 cloves garlic, peeled
 1 medium onion, peeled and coarsely chopped (1/3 cup)
 1 cup finely chopped leek
 1 1/2 cups fish broth (12 oz) (1 US cup equals 1/4 litre)
 1/2 cup (4oz) dry white wine
 1/2 cup (4oz) licor 43 ( a brilliant, clear golden liqueur with the
 unforgettable flavor of citrus fruits. available in most liquor stores.)
 3 tablespoons chopped parsley ( 45ml)
 salt to taste
 1/4 cup olive oil ( about 60ml or l/2 fl oz)
 2 pounds monkfish fillets( 1000g)
 6 lemon slices for garnish
 In a food processor or blender, mix all ingredients except olive oil,
 lemon slices and the fish. (In portions if necessary). With the motor
 turning, add the oil in a thin stream until smooth.  Pour half the blender
 mixture in a baking pan and place the fish in the center. Pour the rest of
 the mixture over the fish and bake in a 350deg oven(180degC- gas 4)
 preheated oven for about 25 minutes or until the fish is done. Serve in
 the pan and garnish with the lemon slices.  Note:Serve with white rice and
 Sherry or your favorite pasta dish.