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Sunday, March 16, 2008

OCB St. Patty's Day Recipe #4

One day to go, so this will be the last posting on the OCB's St. Patty's Day recipes and it sounds like a beauty. I hope that everyone enjoyed reading this recipes and found them useful for future kitchen endeavours. I know I have. Next week I'll get out to a new pub and get a profile up asap, as well, I have a Garrison's Winter Weizenbock to try, which I expect to be fabulous.

Monkfish & Pancetta Stew with Old Credit Amber Ale, Root Vegetables, Meyer Lemon and Escarole
Looking for a new way to spice up an old winter classic? The Ontario Craft Brewer’s have just the thing. This monkfish & pancetta stew made with Old Credit Amber Ale will have your guests thinking about stew in a whole new way. Visit for more delicious recipes made with premium craft beers brewed right here in Ontario.

2 ½ lbs. monkfish, 1 ½ inch pieces
2 Tsp. pure olive oil
1 Tsp unsalted butter
100 grams pancetta, ½ inch pieces
1 medium onion, diced
2 celery stalks, diced
1 carrot, diced
2 garlic cloves
4 ½ Tsp. flour
1 Meyer Lemon, juiced (or ½ lemon)
½ bottle Old Credit Amber Ale
2 ½ Cup stock (chicken, fish)
1 parsnip, diced
1 sweet potato, diced
¼ Cup heavy cream
½ head escarole, washed and roughly chopped
Salt & Pepper

Heat the olive oil and butter on medium heat in a medium size pot. Season fish with salt and pepper and dust with 1 ½ Tsp. flour. Brown fish in the pot on all sides, trying not to cook all the way through. Remove fish from the pan, sauté bacon for 5 minutes, and then add onion, carrot, celery and garlic. Season with salt and pepper, sauté for 5 minutes and add remainder of flour. Cook flour with vegetables for 3 minutes and then deglaze with Meyer lemon juice, beer and stock. Bring liquid to a boil and simmer for five minutes.

Add parsnip and sweet potato to the liquid and cook until they are both tender, approximately 10 minutes. Add heavy cream and escarole and simmer until escarole is slightly wilted. Place monkfish back into the pot, cover with a lid and turn heat to low. Cook for five minutes until monkfish is cooked through. Check the seasoning and add salt and pepper if needed

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