How to cook Provencal Monkfish Stew
- 6 monkfish fillets (6-8 ounces each)
- 1 medium onion
- 1 stick of celery chopped
- 8 Roma tomatoes
- 1 green pepper chopped
- 1 clove garlic
- 1 sprig of thyme stripped
- 1 sprig of oregano stripped
- 1 teaspoon of sugar
- Salt and coarse pepper to taste
- Saute all ingredients in 2 ounces of olive oil, except for the tomatoes, until translucent, about 5 minutes, in a large enough pot.
- Add the tomatoes and simmer for another 5 minutes.
- Add the monkfish fillets and cover pot.
- Cook until fish flakes to the touch of a fork.
- Do not over cook, this fish can get tough.
- Serve the Provencal Monkfish Stew with rice pilaf or buttered pasta.
Monkfish is generally called the poor man's lobster for its delicate taste and velvety texture.
This recipe for Provencal Monkfish Stew serves/makes: 6
The Provencal Monkfish Stew recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Monkfish
Preparation Method: Soup/Stew