Recipe for monkfish stew – The Boston Globe

Serves 4

Johnny’s Luncheonette uses any sturdy white fish for this stew. You can make it chunkier and heartier, if you like, by adding more vegetables and/or cooked potatoes, rice, or beans.

2 tablespoons olive oil
1 large red onion, chopped
1 each small green and red bell
peppers, cored, seeded, and chopped
3 medium carrots, coarsely chopped
3 cloves garlic, finely chopped
1 tablespoon smoked Spanish paprika
Salt and black pepper, to taste
¼ teaspoon cayenne pepper
1 can (28 ounces) crushed tomatoes
6 cups water (or combination of water and white fish stock)
½ cup chopped fresh cilantro
1 tablespoon chopped fresh oregano
2 pounds skinless, boneless monkfish tails, cut into 1½-inch pieces

1. In a large flameproof casserole over medium heat, heat the oil. Add the onion and cook for 5 minutes. Add the bell peppers, carrots, and garlic, and continue cooking, stirring occasionally, for 5 minutes more. Stir in the paprika, salt, black pepper, and cayenne. Add the tomatoes, water (or water and stock), cilantro, and oregano.

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2. Bring to a boil, lower the heat, and simmer for 10 minutes. Add the fish and simmer gently for 15 minutes or until the fish is tender. Taste for seasoning and add more salt and black pepper, if you like. Ladle into bowls and serve with crusty bread. Adapted from Johnny’s Luncheonette

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