11Ingredients
460Calories
35Minutes

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.

Ingredients

  • 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

Directions

  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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NutritionView more

460Calories
Sodium86%DV2060mg
Fat31%DV20g
Protein39%DV20g
Carbs21%DV62g
Fiber60%DV15g

PER SERVING *

Calories460Calories from Fat180
% DAILY VALUE*
Total Fat20g31%
Saturated Fat2g10%
Trans Fat
Cholesterol
Sodium2060mg86%
Potassium2080mg59%
Protein20g39%
Calories from Fat180
% DAILY VALUE*
Total Carbohydrate62g21%
Dietary Fiber15g60%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Suzette M. 25 May 2015
This was very good. It has few ingredients and was quick to cook and serve. I love meals like this that look elegant on the plate but are not difficult to make. I like how the recipe author gave tips on how to plate the meal. Thank you.