Few fish perform better in casseroles and stews than monkfish, also called toad or pixin in some parts of Spainthis homemade seafood stew is going to be perfect to fill your house with the warmth of home with a recipe as easy as it turns out.
Similar to suquet de rap or fish zarzuela, this grandmother’s spoon recipe is the perfect opportunity to revive cheap stew recipes and spoon dishes.
Easy to prepare like certain baked fish such as baked hake, baked sole or baked sea bass, this monkfish stew is perfect for getting out of the fish routine and giving us a authentic whim with a casserole that always appeals.
There are many options, including making a green sauce to accompany this monkfish, but we could also make some baked potatoes. It goes without saying that you can add to this casserole whatever you want: prawns, Norway lobsters, prawns, asparagus, peas… Only the sky is the limit.
Cut the onion, garlic and peppers in brunoise. We cut the diced monkfish 2 and a half centimeters. Put 4 tablespoons of olive oil in the pan, heat the monkfish pieces over medium high heat and reserve them.
In the same oil, fry 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, chop the potatoes into 2.5-centimeter pieces. Cover with water or fumet, season with salt and let cook about 35-40 minutes over medium low heat.
Leaving minimal boiling, adding broth, water or fumet to taste if it gets too dry or thickening the stew by mashing a potato if necessary.
BRA PRIOR Tall saucepan with glass lid and silicone handles, 24 cm
With what to accompany monkfish with potatoes
The monkfish is one of their fish that shows that beauty and flavor are inside. We can also make a fish stock or fish broth with it, we can do it in the oven, we can do it on the grill or we can cook in 1000 ways…
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