Matelote of Monkfish (Monkfish Stew)
Updated April 17, 2017
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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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 ½ 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 ¾ pounds monkfish fillets, cut into ½-inch cubes
2 tablespoons butter
4 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
16 grams carbs; 65 milligrams cholesterol; 434 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 16 grams fat; 3 grams fiber; 1153 milligrams sodium; 36 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
I doubled the shallots and garlic - it was delicious served with herbed rice.
I made this dish as the recipe directed. Delicious, with such refined touches!
Found it bland and having an unappealing uniform color. The croutons are definitely mandatory for texture.
Add little potatoes ,instead of wine to two cups chicken stock three tbs wine vinegar