The stew is a very popular second course usually made with veal or beef. In this recipe, I wanted to try it with fish and used monkfish, which has a delicately flavored meat. The Monkfish Stew with Potatoes and Olives cooks quickly; in 25 minutes, you can serve a very tasty dish.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 359.19 (Kcal)
- Carbohydrates 21.04 (g) of which sugars 2.23 (g)
- Proteins 27.30 (g)
- Fat 18.59 (g) of which saturated 2.88 (g)of which unsaturated 2.99 (g)
- Fibers 2.80 (g)
- Sodium 700.47 (mg)
Indicative values for a portion of 233 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 monkfish (cleaned, 11 oz.)
- 2 tbsp extra virgin olive oil
- 1 shallot
- 1 oz olives (pitted)
- 2 tsp tomato paste
- 7 oz potatoes
- 2/3 cup fish stock (or pre-salted vegetable stock)
- 1/2 tsp fine salt
- A few leaves parsley
Tools
- Kitchen Scale
- Cutting Board
- Frying Pan 10 in.
Steps
Clean the monkfish by removing the skin and dorsal spines. Use a sharp knife to cut it in half to remove the central bone and then cut it into pieces. In the frying pan, pour the oil, add the finely sliced shallot, and sauté over high heat.
Add the tomato paste, diced potatoes, and pour in the boiling stock. Cover, lower the heat, and cook for 25 minutes. Check the seasoning and serve.
