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I stumbled upon this monkfish stew recipe during a coastal getaway, instantly falling for its rich flavors. Combining tender monkfish chunks with vibrant veggies and aromatic spices, this stew delivers a taste of seaside bliss. Perfect for chilly evenings or impressing dinner guests, it's become my go-to comfort dish. Don't let monkfish intimidate you – this recipe transforms this unique fish into a mouthwatering masterpiece. Ready to dive into a bowl of coastal warmth?
Ingredients for Delicious Monkfish Stew
- Monkfish fillets: Monkfish is the star of this stew, providing a meaty texture and mild flavor that pairs well with the other ingredients.
- Olive oil: Olive oil adds richness and depth to the stew, enhancing the overall flavor profile of the dish.
- Onion: Onions bring a sweet and savory flavor to the stew, creating a flavorful base for the other ingredients to shine.
- Garlic: Garlic adds a pungent and aromatic flavor to the stew, infusing the dish with a delicious depth of taste.
- Diced tomatoes: Diced tomatoes provide a rich and tangy base for the stew, adding a burst of freshness to each bite.
- Fish stock: Fish stock intensifies the seafood flavor of the stew, creating a savory broth that ties all the ingredients together.
- White wine: White wine adds a subtle sweetness and acidity to the stew, balancing out the richness of the other ingredients.
- Paprika: Paprika lends a warm and smoky flavor to the stew, enhancing the overall depth of taste.
- Bay leaf: Bay leaf infuses the stew with a subtle herbal aroma, adding a layer of complexity to the dish.
- Red bell pepper: Red bell pepper brings a touch of sweetness and vibrant color to the stew, complementing the other ingredients beautifully.
- Zucchini: Zucchini adds a light and fresh element to the stew, contributing a tender texture and mild flavor to the dish.
- Fresh parsley: Fresh parsley brightens up the stew with its fresh and herbaceous flavor, adding a pop of color and freshness.
Read more: Mulligatawny Stew
Essential Tools for Making Monkfish Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for cutting the monkfish fillets and chopping the vegetables.
Monkfish Stew Recipe
A hearty and flavorful monkfish stew perfect for a cozy dinner.
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Equipment
- Large pot
- Knife
- Cutting board
- Wooden Spoon
Ingredients:
Main Ingredients
- 1 lb Monkfish fillets cut into chunks
- 2 tbsp Olive oil
- 1 Onion chopped
- 2 cloves Garlic minced
- 1 can Diced tomatoes (14.5 oz)
- 1 cup Fish stock
- 1 cup White wine
- 1 tsp Paprika
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 Bay leaf
- 1 Red bell pepper chopped
- 1 Zucchini chopped
- 1/4 cup Fresh parsley chopped
Read more: Beefless Stew Recipe
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent.
- Add minced garlic and cook for another minute.
- Stir in the diced tomatoes, fish stock, white wine, paprika, salt, black pepper, and bay leaf. Bring to a simmer.
- Add the chopped red bell pepper and zucchini. Simmer for 15 minutes.
- Add the monkfish chunks and simmer for another 10-15 minutes, until the fish is cooked through.
- Remove the bay leaf, sprinkle with fresh parsley, and serve hot.
Notes:
This stew pairs well with crusty bread or a side of rice.
Nutrition value:
Calories: 300kcalCarbohydrates: 15gProtein: 25gFat: 12gSaturated Fat: 2gCholesterol: 70mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 60mgCalcium: 80mgIron: 3mg
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Read more: Nikujaga Stew Recipe
Can You Make Monkfish Stew Ahead of Time?
Make Ahead Instructions
- Prepare the monkfish stew as directed and let it cool to room temperature.
- Once cooled, store the stew in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stovetop before serving.
Freezing Instructions
- Allow the stew to cool completely before freezing.
- Transfer the stew to a freezer-safe container or resealable bag, leaving some room for expansion.
- Label the container with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop.
Common Questions About Preparing Monkfish Stew
FAQ:
Can I use a different type of fish for this monkfish stew recipe?
Yes, you can substitute monkfish with other firm white fish like cod or halibut.
How can I store leftovers of this monkfish stew?
Store any leftover stew in an airtight container in the refrigerator for up to 2 days.
Can I freeze this monkfish stew?
Yes, you can freeze this stew. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.
Is it necessary to use white wine in this recipe?
The white wine adds flavor to the stew, but you can omit it if needed. You can replace it with additional fish stock or water.
Can I make this monkfish stew ahead of time?
Yes, this stew actually tastes better the next day as the flavors have more time to meld together. Just reheat it gently on the stove before serving.
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