Peasant Style Monkfish Stew Recipes

Steps:

• In a resealable plastic bag, mix the salt, pepper, Cajun seasoning, and flour. Place the monkfish in the bag, seal, and shake to lightly coat.
• Heat the oil and melt the butter in a skillet over medium heat. Place the monkfish in the skillet, and cook for about 3 minutes. Mix in the garlic, tomato, and mushrooms, and continue cooking 3 minutes. Mix in the wine and parsley. Continue to cook and stir 2 minutes, or until the monkfish flakes easily with a fork.

Steps:

• Soak the clams in cold water to remove grit and sand, then drain. Rinse and de-beard the mussels. Put the monkfish, scrod, squid and bay scallops (if using) in separate small bowls. Season the fish lightly with salt and pepper.
• Heat the olive oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the onions and leeks and cook until softened, about 5 minutes. Add the tomato, thyme, bay leaf, saffron, garlic, paprika and red pepper flakes. Season generously with salt and pepper and cook, stirring occasionally, for another 5 minutes.
• Turn the heat to high, add the fish stock, chicken broth or water, and bring to a boil. Taste for salt and adjust to taste. Add the potatoes and reduce the heat so they simmer gently until firm-tender, about 10 minutes. (The stew may be prepared to this point up to 2 hours ahead.)
• To finish the stew, return the heat to a brisk simmer. Add the clams and cook till they open, 2 to 3 minutes. Add the mussels, monkfish and scrod and simmer until the mussels open, 2 to 3 minutes. Add the squid and scallops, if using, and cook 1 minute more. Turn off the heat, stir in the garlic-saffron sauce.

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.