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