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1
Put the garlic cloves in a small saucepan with about 1 1/2 cups of water.
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2
Bring the water to a steady, bubbling boil and cook, uncovered, for 15 minutes.
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3
Drain, then add a fresh 1 1/2 cups of water and boil again, for about 30 minutes, until the cloves are completely soft but still whole and hardly any water is left in the pot.
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4
Reduce the heat as the water evaporates so nothing burns.
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5
Puree the cloves and any drops of cooking liquid in a food processor, mini-chopper, or blender; you should have about 1/3 cup of puree.
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6
If the monkfish fillets are covered with a translucent membrane (the fishmonger may have trimmed it), use a sharp paring knife to lift and strip it off.
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7
Cut the monkfish into chunks, about 2 inches wide, and sprinkle 1/2 teaspoon salt over all the surfaces.
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8
Roll the chunks in the flour to coat well; shake off excess.
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9
Pour enough oil into the pan to reach a depth of 1/3 to 1/2 inch, and heat rapidly for several minutes, until the oil bubbles instantly if you dip a piece of fish into it.
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10
Lay a batch of fish chunks in the pan, with plenty of space in between the pieces.
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11
Fry for a couple of minutes on each side, until crusted and golden brown all over, about 6 minutes in all, then remove them to a bowl lined with paper towels to drain.
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12
Sprinkle lightly with salt.
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13
Fry all the pieces the same way, adding oil to the pan as necessary; drain on paper towels, and salt lightly with an additional 1/4 teaspoon of the salt.
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14
Pour the hot vegetable oil out of the skillet.
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15
Set the skillet back on the stove; put in the chunks of butter, and start melting them over medium heat.
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16
Return all the monkfish to the pan and heat, turning the pieces on all sides, until everything is sizzling again, about 3 minutes.
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17
Clear a large hot spot in the skillet, and scrape in every bit of the garlic puree.
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18
Raise the heat a little, and shake the pan to spread the garlic, rolling the fish pieces in it at the same time.
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19
After a minute, when the puree is sizzling, sprinkle the lemon juice and the remaining 3/4 teaspoon salt all over, and turn the pieces.
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20
Pour in the wine and the broth; bring the sauce to a bubbling boil, and cook 3 minutes or more, turning the fish chunks, as the sauce thickens and coats them.
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21
Scatter the pine nuts in the pan, and toss them with the fish.
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22
When the sauce has the density you like, turn off the heat, sprinkle the basil shreds over the fish, turn the chunks in the sauce one more time, and serve right away.
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23
White brodetto is usually eaten with some grilled or hearty country bread, but white polenta or some boiled rice is very good with it too.
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24
I also like adding some cooked fava beans or peas in the last 5 minutes of cooking.
