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Ingredients
- 1 8.5oz can artichoke hearts
- 5 T fruity extra-virgin olive oil
- 8 oz fresh porcini mushrooms (or assorted mixed)
- Sea salt
- 8 oz. pancetta
- 1 c finely chopped yellow onion
- 1/4 c finely chopped carrot
- 2 T coarsely chopped garlic
- 1 cup dry white wine
- 2 lb. fish (salmon, tilapia are good here)
- 1 T minced fresh thyme
- 1 fresh bay leaf, minced or 1/2 dried and crumbled
- 1/2 cup pine nuts
- 1/2 cup basil chiffonade
Details
Preparation time 30mins
Cooking time 50mins
Preparation
Step 1
Preheat oven to 450F. Drain artichoke and cut into 1/8" thick slices.
Heat 3 T. oil on high heat in large, deep sauté pan, or braising pan. Saute mushrooms for 5 minutes and season to taste with sea salt. Set aside
In large saute pan or skillet heat remaining 2 T. olive oil over med/high heat. Add pancetta and cook until translucent, about 5 mins.
Add onion, carrot, artichoke. Cook until onion is soft but not brown, about 5 mins. Stir in garlic and cook 1 min. longer. Push mixture to one side of pan and add the fish and sear until lightly browned on all sides. Transfer fish and veggies to and ovenproof dish.
Pour off and discard fat from saute pan. Return pan to med/high heat and add wine to the pan. Cook 2 more minutes scraping up browned bits. Add thyme, bay leaf and salt and pepper to taste. Cook to heat through, about 2 mins. Pour over fish and veggies.
Place fish in the oven and cook until fish is done, about 20 mins. Just before the fish is done, drain off and discard any oil from the mushrooms and stir them into the fish to heat through.
Transfer the fish with juices and veggies to serving platter and scatter pine nuts and basil over top.
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