Monkfish Stew with Potatoes and a Paprika Garlic Saute Recipe | Yummly

Monkfish Stew with Potatoes and a Paprika Garlic Saute

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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.


  • 1 liter fish stock
  • 2 potatoes
  • 2 onion
  • 5 black peppercorns
  • 1 bay leaf
  • salt
  • 8 monkfish
  • extra virgin olive oil
  • 4 cloves garlic
  • 1 cayenne pepper
  • smoked paprika
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    1. 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.
    2. Add the fish and cook another 3 minutes.
    3. In a skillet, add a the oil on medium heat. Add the garlic, cayenne pepper, and paprika. Saute for 5 minutes.
    4. For plating, make a bed of potatoes, add the fish, and top with the sauce.
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