Monkfish Osso Buco with Risotto alla Milanese

A coastal twist on a classic comfort dish, this Monkfish Osso Buco brings rich, slow-cooked flavor to your table. Firm, meaty monkfish stands up beautifully to a braise, soaking in the bold, savory broth. Perfect for impressing guests or elevating a cozy night in.
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Servings 12 (depending on the size of the monkfish tail)

Ingredients
  

Monkfish Osso Buco

  • 4 monkfish tails, skin removed and each cut into thick medallions (bone-in if possible)
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 onion finely chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 1 teaspoon tomato paste
  • ½ cup dry white wine
  • 1 cup fish or vegetable stock
  • 2 tomatoes diced
  • 1 bay leaf
  • 1 sprig fresh thyme

Instructions
 

  • Season monkfish pieces with salt and pepper. In a Dutch oven or deep sauté pan, heat olive oil and butter over medium-high. Sear the monkfish until lightly golden on all sides (about 2 minutes per side). Remove and set aside.
  • In the same pot, add onion, carrot, celery, and cook until soft (8 to 10 min). Add garlic and tomato paste, stir for 1 minute.
  • Pour in the white wine to deglaze. Let it reduce by half. Add stock, diced tomatoes, bay leaf, and thyme. Bring to a simmer.
  • Return monkfish to the pot. Cover and simmer gently for 30 to 35 minutes until the fish is tender, but still holding shape.