Monkfish Stew Recipes
MATELOTE OF MONKFISH (MONKFISH STEW)
Provided by Pierre Franey
Categories dinner, casseroles, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
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
MONKFISH STEW
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.
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