Monkfish Stew Recipes

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MONKFISH STEW



MONKFISH STEW image

Categories     Fish     Vegetable     Stew

Yield 4 - 6 servings

Number Of Ingredients 15

3 lbs monkfish, trimmed and cut
into 1-inch cubes
2 Tablespoons cooking oil
2 large onions, peeled and
sliced 1/4 inch thick
2 cloves garlic, peeled & minced
1 32 ounce can diced tomatoes
1 1/2 cups dry white wine (optional)
1 teaspoon sugar
1 Tablespoone butter
2 Tablespoons chopped parsley
1/8 teaspoon each, dried thyme
and pepper
cayenne pepper to taste
salt to taste

Steps:

  • Saute onions in cooking oil until transparent, add garlic and saute a minute more. Stir in tomatoes and parsleya nd saute for about 5 minutes more. Add wine, sugar and butter. Stir in thyme, the two peppers and the salt. Stir until boiling. Add the fish and stir for 5-8 minutes until just cooked through. Serve immediately over cooked rice. Sprinkle with more parsley and parmesan cheese if desired.

MATELOTE OF MONKFISH (MONKFISH STEW)



Matelote of Monkfish (Monkfish Stew) image

Provided by Pierre Franey

Categories     dinner, casseroles, one pot, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
12 pearl onions, peeled
16 small mushrooms
4 tablespoons finely chopped shallots
1 bay leaf
4 sprigs fresh thyme or 1/2 teaspoon dried
1 tablespoon finely chopped garlic
2 tablespoons flour
2 cups red wine like Cotes du Rhone or cabernet sauvignon
1 cup fresh fish broth or bottled clam juice
2 cloves
Salt and freshly ground pepper to taste
1 3/4 pounds monkfish fillets, cut into 1/2-inch cubes
2 tablespoons butter
4 tablespoons finely chopped parsley

Steps:

  • Heat oil in a nonstick saucepan over medium-high heat. Add onions, mushrooms, shallots, bay leaf, thyme sprigs and garlic. Cook, stirring, until wilted, about 3 minutes.
  • Add flour and blend well. Add wine, fish broth, cloves, salt and pepper. Blend well with a wire whisk. Bring to a boil and simmer 10 minutes.
  • Add fish cubes, bring to a simmer and cook about 4 minutes or until done. Add butter and blend well. Remove thyme sprigs and bay leaf. Sprinkle with parsley and serve hot with croutons (see recipe) on the side.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 9 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 5 grams, Sodium 1150 milligrams, Sugar 4 grams, TransFat 0 grams

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