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Method :
Heat the oil in a large gratin dish. Add the fennel, celery and shallots
and gently fry the vegetables until softened but not browned. Lift them
out, draining well. Brown the pieces of fish in the oil, then remove.
Replace the vegetables and lay the fish on top, season and add 150ml (1/4
pint) of the Pernod. Cover and cook at 200C (400F) mark 6 for 30-40
minutes, or until the fish and vegetables are tender.
Meanwhile, put the remaining Pernod in a small saucepan and add the
butter, stirring all the time. When the fish is cooked, carefully strain
off the cooking liquor and add this to the sauce together with the basil.
Blend
the cornflour with a little water and stir into the sauce. Bring to the
boil, then adjust the seasoning. Pour the sauce over the fish just before
serving.
Serves 4
The firm flesh of monkfish has no bones,
once the thick backbone has been removed.
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