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Serves/Makes: 6

Ingredients:

• 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

How to cook:

• 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.

Comments:

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

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Main Ingredient: Monkfish
Preparation Method: Poached/Simmered