Monkfish Stew
Description
This hearty Monkfish Stew delivers a sophisticated yet comforting dining experience, blending the sweet, firm texture of monkfish with earthy potatoes and vibrant spinach. The broth is deepened with clam juice and brightened by a splash of ouzo or Pernod, adding a distinctive anise note that cuts through the richness. Garlic and onions form a fragrant base, while fresh basil and lemon juice provide a fresh, aromatic finish. It is an elegant main course perfect for dinner parties or special weeknight meals, offering a balance of savory, briny, and herbal flavors in every spoonful.Directions
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In a Dutch oven, heat olive oil over medium heat.
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Add sliced onions and cook, stirring occasionally, until soft, about 5 minutes.
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Add minced garlic and cook until fragrant, about 1 minute more.
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Stir in ouzo or Pernod, then add cubed potatoes, drained diced tomatoes, and clam juice (or fish stock).
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Bring the mixture to a simmer, cover, and cook until the potatoes are just tender, about 10 minutes.
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Gently add the monkfish pieces to the stew.
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Return to a simmer and cook, covered, until the fish is opaque and tender, about 5 minutes.
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Stir in spinach leaves and cook until wilted, about 2 minutes.
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Remove from heat and stir in slivered basil, lemon juice, salt, and freshly ground black pepper to taste.
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Ladle into bowls and garnish with whole basil leaves before serving.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 836kcal
- % Daily Value *
- Total Fat 19.4g30%
- Saturated Fat 3.6g18%
- Cholesterol 189mg63%
- Sodium 3306mg138%
- Total Carbohydrate 67.5g23%
- Dietary Fiber 18.6g75%
- Sugars 14.8g
- Protein 104g208%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
monkfish, stew, seafood, ouzo, potatoes, spinach, basil, clam juice, dinner, fish stock, garlic, onion, tomatoes, herb, one-pot, healthy, protein, comfort food, easy
