Monkfish stew with potatoes

 

 

Monkfish stew with potatoes homemade seafood stew will be perfect for filling your home with warmth, thanks to a recipe that's as easy as it is effective.

 

Similar to monkfish stew or fish zarzuela, this grandmother's spoon recipe is the perfect opportunity to reclaim stew recipes and inexpensive spoon dishes.

Easy to make, like certain baked fish dishes such as baked hake, baked sole, or whole baked sea bass, this monkfish stew is perfect for breaking away from the fish routine and treating yourself to a truly craving for a casserole.

Ingredients

Serves 4
Monkfish tail                                        1
Potato                                                    500g
Onion                                         >            1
Garlic clove                                            1
Medium red pepper
1 glass of white wine
Fish stock or fumet to cover
Extra virgin olive oil
Salt 

Preparation

Difficulty: Easy
Total Time 1 hr 30 min

Preparation 15 min
Cooking Time 1 hr 15 min

Chop the onion, garlic, and peppers into brunoise pieces. Dice the monkfish into 2.5-centimeter cubes. Place 4 tablespoons of olive oil in the saucepan, sear the monkfish pieces over medium-high heat, and set aside.

In the same oil, sauté the onion, garlic, and peppers over medium heat for at least 20 minutes. Add the glass of wine and let the alcohol evaporate.

Add the monkfish and chop the potatoes into 1-inch chunks. Cover with water or stock, season with salt, and let simmer for 35-40 minutes over medium-low heat.

Let it simmer, adding broth, water, or stock to taste if it's too dry, or thicken the stew by mashing a few potatoes if necessary. 

 

What to Serve with Monkfish and Potatoes

Monkfish is one of the fish that proves that beauty and flavor lie within. We can also make a fish stock or broth with it, we can bake it, we can grill it, or we can stew it in a thousand ways…