Monkfish is perfect for this recipe because it doesn’t fall apart. It has a wonderfully tender and succulent texture similar to lobster, but monkfish is less expensive. This dish is also good with other types of fish and other kinds of seafood, such as scallops, shrimp, or lobster.

　　

Ingredients

serves 4

　　1 28-ounce can of diced tomatoes

　　1 14-ounce can of clam broth

　　1 cup dry white wine

　　1 teaspoon salt

　　3 cups chopped onions

　　3 garlic cloves, pressed or minced

　　3 tablespoons olive oil

　　8 ounces orzo

　　1/2 pound monkfish

　　1/2 pound chopped clams or clam strips

　　3 tablespoons chopped fresh basil

　　1/4 teaspoon black pepper

　　

Step 1

In a covered saucepan, bring the tomatoes, clam broth, wine, and salt to a simmer.

　　

Step 2

Meanwhile, in a soup pot on medium heat, sauté the onions and garlic in the oil for 2 minutes. Add the orzo and cook, stirring constantly, until the orzo turns golden, about 3 minutes. Stir in the hot tomato mixture, cover, and cook on medium-low heat until the orzo is almost al dente, about 10 minutes.

　　

Step 3

Meanwhile, cut the monkfish into bite-sized chunks. When the orzo is barely al dente, add the monkfish, clams, basil, and pepper and cook until the fish is cooked all the way through, about 5 minutes.

　　

Serving & menu ideas

Step 4

Serve the rest of the bottle of wine with dinner. Add Caesar Salad without the Tofu Croutons (page 109) and Orange-Almond Polenta Cake (page 266) and you’ve got a dinner party!

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.