Monkfish Stew
Ingredients
- 450 gr. (1lb.) Monkfish (cut into large cubes)
- ½ onion, chopped
- 4 or 5 spring onions, chopped
- Lemon & dill seasoning
- Freshly ground black pepper
- Salt
- Assorted vegetables (see opposite)
- ½ lt (17½ fl. oz.) fish stock, made from
- 2½ tbsp. bouillon fish stock concentrate
- to ½ lt. (17½ fl. oz.) water
- Juice of ½ lemon
- ½ tsp. ginger
- Few broken leaves fresh parsley/dill
- Few broken leaves fresh oregano
- (optional)
- 2 tbsp. double cream
- Chopped fresh herbs to finish
- The following should be slightly
- cooked before adding to the fish:
- Baby carrots
- Baby sweet corn, halved
- Green beans, halved
- Baby leeks, uncooked and sliced
- diagonally, can be added with the
- cooked vegetables
- The following should be added towards the end of the cooking time:
- Peas
- Asparagus tips
Method
Prepare any vegetables that need to be slightly cooked and leave to one side.
Fry the monkfish in a little olive oil until sealed, remove with a slotted spoon and put to one side.
In the same pan, adding a little more oil if necessary, fry the two types of onions gently, together with the ginger, lemon & dill seasoning, pepper and a little salt.
Add the monkfish, fish stock, lemon juice and broken leaves of the fresh herbs you are using. Stir in the slightly cooked vegetables at this stage and simmer gently for 15 minutes. Peas can be added after about 8 minutes.
Towards the end of the cooking time add the vegetables that don’t need to be overcooked, placing asparagus tips on top of the fish. These will only take about 4 minutes to steam. Finally, stir in the double cream and heat gently.
Serve with charlotte potatoes.
N.B. Cod can replace the Monkfish. In which case place 2 tbsp. flour in a polythene
bag, season well, put in the chunks of cod and mix round to coat well. Take out
and shake off excess flour. Continue as for frying the monkfish.