PEASANT STYLE MONKFISH STEW

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Peasant Style Monkfish Stew image

This is based on a recipe I saw on Emeril Live. I had to make some adaptations because I don't eat meat and Emeril has quite a fondness for sausage and pork fat! The original recipe called for 1/2 lb of chorizo, but I usually substitute either seafood sausage or soy Italian sausage in its place. On occasion, I've added 1/2 lb shrimp to this as well.

Provided by Kozmic Blues

Categories     Stew

Time 1h10m

Yield 4 Large Servings

Number Of Ingredients 19

2 (10 ounce) monkfish, tails
4 teaspoons creole seasoning
3 tablespoons olive oil
1/2 lb italian soy sausage or 1/2 lb chorizo sausage, removed from casings (you choice)
1 cup chopped yellow onion
3/4 cup chopped green bell pepper
2 tablespoons minced shallots
1 tablespoon minced garlic
1 tablespoon tomato paste
1 cup peeled seeded and chopped tomato
1/2 cup dry white wine
1/2 cup pitted black olives, halved
1/2 cup pimento stuffed olive, halved
1/2 lb new potato, scrubbed and cut into quarters
1 tablespoon chopped fresh oregano (or 1 tsp dried)
1 bay leaf
2 1/2 cups shrimp stock or 2 1/2 cups fish stock
1/4 cup grated parmesan cheese (optional)
chopped fresh parsley

Steps:

  • Preheat your oven to 350 degrees.
  • Sprinkle Creole seasoning on all sides of the monkfish.
  • In a large stock pot, heat the oil over medium-high heat.
  • Add the monkfish and sear, about 2 minutes per side.
  • Remove from the pan and set aside.
  • Add whatever sausage you prefer to the oil in the pan and cook, stirring, until brown, about 3 minutes, (a little less if you use the seafood sausage).
  • Add the onions and bell peppers and cook until slightly softened, for about 3 minutes.
  • Add the shallots and garlic, and cook, stirring, for 30 seconds.
  • Add the tomato paste and cook until slightly browned.
  • Add the wine and stir to deglaze the pan, scraping up all the bits that have stuck to the bottom of the pan.
  • (Note, the seafood and/or soy sausage don't give off nearly the fat that chorizo would, so I usually keep my on it until I pour in the wine to make sure its not getting too dry).
  • Reduce wine for a couple minutes add then add your tomatoes.
  • Let them cook for about 1 minute and then add the olives, potatoes, oregano, and bay leaf.
  • Finally, add the shrimp stock and stir well.
  • Bring to a boil.
  • Remove from the heat, return the monkfish to the pan, cover tightly and roast in oven until the fish is tender, about 35 to 40 minutes.
  • Remove from the oven.
  • Divide the monkfish and pan juices among 4 large, deep bowls.
  • Sprinkle each portion with the cheese and parsley if desired.
  • Serve immediately.
  • I always serve with lots of crusty bread to mop up the juice.

Nutrition Facts : Calories 325.9, Fat 14.3, SaturatedFat 2.2, Cholesterol 35.4, Sodium 214.1, Carbohydrate 21.3, Fiber 3.7, Sugar 4.8, Protein 23.3

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