Monkfish And Fennel Consommé

• For the fish broth:
• 11/2 pounds fish bones (from white-fleshed, as opposed to oily fish), rinsed
• 1 leek, white and green parts, carefully cleaned and cut into big pieces
• 1 stalk celery, cut into big pieces
• 5 mushrooms (caps only if the stems are dirty)
• 3 sprigs fresh thyme
• 1 bay leaf
• 10 sprigs fresh Italian parsley
• 5 cups cold water
• salt and freshly ground pepper to taste
• For the consomme:
• 7 ounces monkfish fillet, skin removed
• 7 ounces bulb fennel, plus fennel fronds for garnish
• 1/4 cup olive oil
• 2 cups water
• salt and freshly ground pepper to taste

1. MAKE THE BROTH:
2. Place all the broth ingredients except the salt and pepper in a deep saucepan. There should be enough water to cover the solids. If not, add enough additional water to cover. Bring the liquid to a boil over high heat, then reduce the heat and simmer, covered, for 30 minutes, skimming the foam frequently. Pour the broth through a fine mesh sieve or strainer. Season with salt and pepper.
3. MAKE THE CONSOMME:
4. While the broth is cooking, slice the monkfish as thinly and broadly as you can. Remove and discard the toughest outer fennel layer and slice what's left lengthwise, again very thin. In a saute pan over medium heat warm the olive oil. Add the fennel and cook for 2 minutes. Add the water, bring it to a boil, reduce the heat to medium, and cook for 3 minutes, until the fennel is just cooked. Drain the fennel and season it with salt and pepper.
5. Arrange the sliced fish and the fennel in 2 bowls. Pour the piping hot fish broth on top. (The hot broth will cook the thinly sliced fish, so be sure the broth is as hot as indicated in these directions.) Garnish each bowl with a fennel frond.

fish, celery, mushrooms, thyme, bay leaf, parsley, cold water, salt, monkfish fillet, bulb fennel, ubc, water, salt

Taken from www.epicurious.com/recipes/member/views/monkfish-and-fennel-consomme-1245719 (may not work)