Monkfish Stew with Potatoes and a Paprika Garlic SauteRECETAS DEL SEÑOR SEÑOR
What makes fish stews so convenient is how quickly they can be prepared while still tasting as if they've cooked for hours. It helps to start with a flavorful stock, as in this recipe, which is fortified with potatoes, onion, and a bay leaf before the fish is added. Monkfish has a meaty texture that is similar to lobster, and it is less likely to overcook than leaner types. A garlic and cayenne saute is a last-minute garnish.
- Add the stock to a pot on medium heat. Add the potatoes, onions, peppercorns, bay leaf, and a pinch of salt, Cook for about 15 minutes or until the potatoes are tender.
- Add the fish and cook another 3 minutes.
- In a skillet, add a the oil on medium heat. Add the garlic, cayenne pepper, and paprika. Saute for 5 minutes.
- For plating, make a bed of potatoes, add the fish, and top with the sauce.