Monkfish Stew With Saffron Broth Food

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

Ingredients

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

MONKFISH STEW WITH SAFFRON BROTH

MONKFISH STEW WITH SAFFRON BROTH image

Categories Soup/Stew Fish

Yield 4

Number Of Ingredients 11

Ingredients

1/4 cup extra-virgin olive oil
1 1/2 pound monkfish fillet, trimmed and sliced crosswise 1 inch thick
Kosher salt
Pepper
2 shallots, thinly sliced
2 carrots, sliced into 1/2-inch rounds
1 teaspoon fresh thyme leaves
Pinch of saffron threads
1/3 cup dry white wine
Basil leaves, for garnish
Steamed or mashed potatoes, for serving

Steps:

http://www.foodandwine.com/recipes/monkfish-stew-with-saffron-broth

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5/5
Total Time 35 mins
Servings 4
Published 2020-11-28

In a medium enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Season the monkfish with salt and pepper and cook over moderate heat, turning, until light golden, about 3 minutes. Using a slotted spoon or tongs, transfer the monkfish to a plate.
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