Monkfish Stew

🛒 Ingredients

• Monkfish fillets 150 g · 114 kcal
• Potatoes 125 g · 96 kcal
• Onion 50 g · 20 kcal
• Garlic cloves 8 g · 11 kcal
• Red bell pepper 50 g · 16 kcal
• Canned crushed tomatoes 100 g · 20 kcal
• Dry white wine 38 g · 30 kcal
• Fish broth 125 g · 6 kcal
• Olive oil 7 g · 62 kcal
• Smoked paprika 1 g · 3 kcal
• Bay leaf 0 g · 0 kcal
• Fresh parsley 4 g · 1 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
2. Add minced garlic, diced bell pepper, and smoked paprika; cook for another 2-3 minutes until fragrant.
3. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Stir in the crushed tomatoes, fish broth, bay leaf, salt, and pepper.
4. Add the peeled and cubed potatoes to the pot. Bring the stew to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes until potatoes are tender.
5. Gently add the monkfish fillets to the stew, pushing them slightly into the liquid. Cook for another 8-10 minutes, or until the fish is opaque and flakes easily.
6. Remove the bay leaf, then stir in fresh chopped parsley just before serving. Taste and adjust seasoning if needed.