What should I serve with monkfish stew?

Serve the stew with slices of crusty bread or baguette to soak up the flavorful broth. Fresh lemon wedges and a bottle of hot sauce also let your guests customize their own bowl. A simple tossed salad is a great way to round out the meal.

Can I make monkfish rice stew in advance?

Yes, you can make monkfish stew in advance. In fact, many stews taste even better the next day as the flavors have had time to meld. Simply store it in an airtight container in the refrigerator, and when reheating, add a bit of extra broth or water to maintain the desired consistency.

If Buying Fresh Monkfish : When buying fresh monkfish, look for a clean and slightly sweet smell. Fresh monkfish should not have a strong fishy odor. The flesh should be firm to the touch and moist, with no signs of drying out or discoloration. Whole Fish or Fillets : You can buy monkfish whole or as fillets. Cleaning and filleting monkfish is a bit more complex than a traditional fish, as there is a membrane to remove. If possible, ask your fishmonger to clean and prepare the fish for cooking. If Buying Frozen Monkfish: In Portugal, I can find every form and fashion of monkfish at the fresh fish market, and in the freezer. For a stew like this, I most often choose frozen monkfish that has already been cleaned and cut into large chunks. Then thaw the monkfish in the refrigerator overnight and dry it very well before adding it to this easy recipe. Sustainable Sourcing : Check for sustainability certifications or ask your fishmonger about the source of the monkfish to ensure it's responsibly harvested.

Can I make a vegetarian or vegan version of this stew?

Yes, you can create a vegetarian or vegan version of this stew by using plant-based ingredients like vegetable broth, olive oil and substituting monkfish with tofu, tempeh, or plant-based seafood alternatives. You can still include a variety of vegetables and seasonings to create a flavorful and satisfying dish.

How to store leftover seafood stew?

To store, transfer stew to airtight container and keep in the refrigerator for up to 3 days. To reheat, warm gently on the stove top over medium heat until heated through. Add broth if the rice has absorbed all the liquid.

Portuguese Monkfish Rice Recipe (Poor Man's Lobster)

Name: Portuguese Monkfish Rice Recipe (Poor Man's Lobster)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Portuguese
Ingredients: 2 tablespoons extra virgin olive oil; 2 tablespoons butter; 1 cup yellow onion, diced; 1/2 cup green bell pepper, diced; 1/2 cup red bell pepper, diced; 1 pint cherry tomatoes, halved and seeded; 8 garlic cloves, sliced; 1 1/2 teaspoons smoked paprika; 2 teaspoons kosher salt; 1/4 teaspoon black pepper; 1/4 teaspoon red chili flakes; 1 bay leaf; 1 cup short grain rice (Carolino, arborio, or similar); 1 cup dry white wine; 3 1/2 cups seafood stock, divided; 24 ounces monkish loin, cut into 2-inch chunks; 1 cup cilantro leaves, diced; Zest of 1 lemon, plus wedges, for serving

Ingredients

Scale

2 tablespoons extra virgin olive oil

2 tablespoons butter

1 cup yellow onion, diced

1/2 cup green bell pepper, diced

1/2 cup red bell pepper, diced

1 pint cherry tomatoes, halved and seeded

8 garlic cloves, sliced

1 1/2 teaspoons smoked paprika

2 teaspoons kosher salt

1/4 teaspoon black pepper

1/4 teaspoon red chili flakes

1 bay leaf

1 cup short grain rice (Carolino, arborio, or similar)

1 cup dry white wine

3 1/2 cups seafood stock, divided

24 ounces monkish loin, cut into 2-inch chunks

1 cup cilantro leaves, diced

Zest of 1 lemon, plus wedges, for serving

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Instructions

1. To begin, dry monkfish pieces well with paper towels. Sprinkle with salt and pepper and set aside.

2. Heat a large skillet or Dutch oven with a tight-fitting lid over medium heat. Add olive oil and butter. Once melted, add diced onion, green and red bell peppers, cherry tomatoes and sliced garlic cloves. Saute for 3 minutes, until veggies are fragrant and beginning to soften. Add smoked paprika, salt, pepper, chili flakes and bay leaf and toss for another minute.

3. Add rice and toss in the oil and veggie mixture, coating each grain. Add white wine and raise heat to medium high, cooking for about 2 minutes until most of the wine has absorbed. Finally, add 2 1/2 cups of seafood stock. Once the liquid has come up to a full boil, cover and reduce heat to a low simmer for 20 minutes.

4. After 20 minutes, add final cup of stock, lemon zest and seasoned monkish to the pot of seasoned rice. Cover and cook for 10 minutes. Test the fish for doneness. Add cilantro and stir gently.

5. Serve with lemon slices or lemon wedges, crusty bread and hot sauce.

Notes

While monkfish is the traditional choice for this dish, you can certainly experiment with other types of firm-fleshed fish like cod or haddock. However, keep in mind that the flavor and texture will vary depending on the fish you choose.

Prep Time: 10
Cook Time: 40
Category: Easy Recipes
Method: Stove Top
Cuisine: Portuguese