Best 3 Peasant Style Monkfish Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Peasant-style monkfish stew is a traditional Portuguese dish that is simple to make and bursting with flavor. This hearty stew is made with monkfish, a firm-fleshed white fish, and a variety of vegetables, such as tomatoes, potatoes, onions, and bell peppers. The stew is simmered in a flavorful broth made with olive oil, garlic, white wine, and paprika. Serve the stew with crusty bread or rice for a complete meal.

Check out the recipes below so you can choose the best recipe for yourself!

MONKFISH PROVINCIAL



Monkfish Provincial image

A great recipe for monkfish or tilapia with garlic, tomatoes, mushrooms, and white wine. This is one of my mother's favorite recipes! Serve over pasta or rice.

Provided by Paul Kandel

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 11

salt and pepper to taste
Cajun seasoning to taste
½ cup all-purpose flour
1 ½ pounds monkfish fillets, roughly chopped
2 tablespoons olive oil
¼ cup butter
3 cloves garlic, minced
1 large tomato, diced
1 (8 ounce) package sliced fresh mushrooms
¼ cup dry white wine
1 tablespoon chopped fresh parsley

Steps:

  • In a resealable plastic bag, mix the salt, pepper, Cajun seasoning, and flour. Place the monkfish in the bag, seal, and shake to lightly coat.
  • Heat the oil and melt the butter in a skillet over medium heat. Place the monkfish in the skillet, and cook for about 3 minutes. Mix in the garlic, tomato, and mushrooms, and continue cooking 3 minutes. Mix in the wine and parsley. Continue to cook and stir 2 minutes, or until the monkfish flakes easily with a fork.

Nutrition Facts : Calories 384.7 calories, Carbohydrate 16.8 g, Cholesterol 73.1 mg, Fat 21.3 g, Fiber 1.6 g, Protein 28.7 g, SaturatedFat 8.3 g, Sodium 294.5 mg, Sugar 2.4 g

PEASANT STYLE MONKFISH STEW



Peasant Style Monkfish Stew image

This is based on a recipe I saw on Emeril Live. I had to make some adaptations because I don't eat meat and Emeril has quite a fondness for sausage and pork fat! The original recipe called for 1/2 lb of chorizo, but I usually substitute either seafood sausage or soy Italian sausage in its place. On occasion, I've added 1/2 lb shrimp to this as well.

Provided by Kozmic Blues

Categories     Stew

Time 1h10m

Yield 4 Large Servings

Number Of Ingredients 19

2 (10 ounce) monkfish, tails
4 teaspoons creole seasoning
3 tablespoons olive oil
1/2 lb italian soy sausage or 1/2 lb chorizo sausage, removed from casings (you choice)
1 cup chopped yellow onion
3/4 cup chopped green bell pepper
2 tablespoons minced shallots
1 tablespoon minced garlic
1 tablespoon tomato paste
1 cup peeled seeded and chopped tomato
1/2 cup dry white wine
1/2 cup pitted black olives, halved
1/2 cup pimento stuffed olive, halved
1/2 lb new potato, scrubbed and cut into quarters
1 tablespoon chopped fresh oregano (or 1 tsp dried)
1 bay leaf
2 1/2 cups shrimp stock or 2 1/2 cups fish stock
1/4 cup grated parmesan cheese (optional)
chopped fresh parsley

Steps:

  • Preheat your oven to 350 degrees.
  • Sprinkle Creole seasoning on all sides of the monkfish.
  • In a large stock pot, heat the oil over medium-high heat.
  • Add the monkfish and sear, about 2 minutes per side.
  • Remove from the pan and set aside.
  • Add whatever sausage you prefer to the oil in the pan and cook, stirring, until brown, about 3 minutes, (a little less if you use the seafood sausage).
  • Add the onions and bell peppers and cook until slightly softened, for about 3 minutes.
  • Add the shallots and garlic, and cook, stirring, for 30 seconds.
  • Add the tomato paste and cook until slightly browned.
  • Add the wine and stir to deglaze the pan, scraping up all the bits that have stuck to the bottom of the pan.
  • (Note, the seafood and/or soy sausage don't give off nearly the fat that chorizo would, so I usually keep my on it until I pour in the wine to make sure its not getting too dry).
  • Reduce wine for a couple minutes add then add your tomatoes.
  • Let them cook for about 1 minute and then add the olives, potatoes, oregano, and bay leaf.
  • Finally, add the shrimp stock and stir well.
  • Bring to a boil.
  • Remove from the heat, return the monkfish to the pan, cover tightly and roast in oven until the fish is tender, about 35 to 40 minutes.
  • Remove from the oven.
  • Divide the monkfish and pan juices among 4 large, deep bowls.
  • Sprinkle each portion with the cheese and parsley if desired.
  • Serve immediately.
  • I always serve with lots of crusty bread to mop up the juice.

Nutrition Facts : Calories 325.9, Fat 14.3, SaturatedFat 2.2, Cholesterol 35.4, Sodium 214.1, Carbohydrate 21.3, Fiber 3.7, Sugar 4.8, Protein 23.3

MATELOTE OF MONKFISH (MONKFISH STEW)



Matelote of Monkfish (Monkfish Stew) image

Provided by Pierre Franey

Categories     dinner, casseroles, one pot, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
12 pearl onions, peeled
16 small mushrooms
4 tablespoons finely chopped shallots
1 bay leaf
4 sprigs fresh thyme or 1/2 teaspoon dried
1 tablespoon finely chopped garlic
2 tablespoons flour
2 cups red wine like Cotes du Rhone or cabernet sauvignon
1 cup fresh fish broth or bottled clam juice
2 cloves
Salt and freshly ground pepper to taste
1 3/4 pounds monkfish fillets, cut into 1/2-inch cubes
2 tablespoons butter
4 tablespoons finely chopped parsley

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

Tips:

  • Choose fresh, firm monkfish: Look for monkfish with bright, clear eyes, firm flesh, and a mild, sweet smell.
  • Remove the monkfish skin: Using a sharp knife, carefully score the skin of the monkfish and then pull it off in one piece.
  • Cut the monkfish into large pieces: Cut the monkfish into 1-inch thick pieces to ensure even cooking.
  • Use a variety of vegetables: This recipe calls for a variety of vegetables, including potatoes, carrots, celery, onions, and tomatoes. You can also add other vegetables of your choice, such as green beans, peas, or zucchini.
  • Season the stew well: Use a combination of salt, pepper, garlic powder, and paprika to season the stew. You can also add other herbs and spices to your taste.
  • Simmer the stew gently: Bring the stew to a boil, then reduce the heat and simmer for at least 30 minutes, or until the vegetables are tender and the monkfish is cooked through.
  • Serve the stew hot: Serve the stew hot with a side of crusty bread or rice.

Conclusion:

Peasant-style monkfish stew is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste. With its combination of fresh, flavorful ingredients, this stew is sure to become a family favorite.

Related Topics