Ingredients
1 onion, peeled, cut into 8 wedges
1 rib celery, cut into 4 pieces
1 carrot, cut into 4 pieces
3 sprigs fresh flat-leaf parsley
2 bay leaves
1 teaspoon whole black peppercorns
Zest of 1 orange
1/2 cup white wine
2 one-pound monkfish fillets, skin and black membranes removed
2 oranges, segmented, juice reserved
2 ounces Kalamata olives (about 1/2 cup), cut into quarters lengthwise
1 medium red onion, peeled, cut into 1/2-inch-wide slivers
Preparation
Place onion, celery, carrot, parsley, bay leaves, peppercorns, zest, and wine in a wide shallow saucepan with 6 cups water. Bring to a boil; reduce to a simmer. Cook 20 minutes to allow flavors to blend. Strain; discard solids. Return court-bouillon to pan.
Bring court-bouillon to a boil; reduce to just simmering. Place fish in stock (it will be partly submerged); top with oranges, olives, and red onion. Cover; cook until fish is just cooked through, about 10 minutes.
Transfer fish with a spatula or slotted spoon to serving platter with oranges, olives, and onion. Serve immediately.
