Monkfish Stew
This recipe makes 4 servings
Ingredients
- 2 potatoes
- 4 carrots
- 1 lb skinless monkfish fillets
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tsp olive oil
- 2 onions, chopped
- 3 cloves garlic, minced
- 1-1/2 tsp dried thyme
- 1 bay leaf
- 1-1/2 cups fish stock or vegetable stock
- 3/4 cup dry white wine
- 1/4 tsp saffron threads
- 1 can (19 ounce / 540 mL) tomatoes, drained and chopped
- 2 tbsp finely chopped fresh parsley
Preparation
Peel potatoes if desired; cut potatoes and carrots into finger-size sticks. Set aside.
Remove any membrane from fish; cut into 1-inch (2.5 cm) cubes. Sprinkle with half each of the salt and pepper. In large nonstick skillet, heat oil over medium-high heat; cook fish for 4 minutes or until opaque and barely flakes when tested with fork. Transfer to plate.
Add potatoes, carrots, onions, garlic, thyme, bay leaf and remaining salt and pepper to skillet; cook over medium heat, stirring often, for 4 minutes.
Stir in stock, wine and saffron; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for about 20 minutes or until vegetables are almost tender. Stir in tomatoes; simmer, uncovered, for about 15 minutes or just until vegetables are tender.
Return fish to pan; cook for about 2 minutes or until steaming. Discard bay leaf. Serve sprinkled with parsley.
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