Monkfish Stew (Poor Man's Lobster Recipe)

Fish

Monkfish is often known as “poor man’s lobster” because of the firm consistency and the sweet, rich flavor reminds you of lobster meat. And it's perfect in this warm and flavorful stew!

--Christina WeekdayPescatarian.com

Ingredients:

red chili flakes bay leaf short grain rice dry white wine seafood stock monkish loin cilantro leaves  EVOO and butter onion, bell peppers cherry tomatoes garlic cloves smoked paprika salt and pepper lemon

Let's Get Cooking

1. Build the Stew

Saute diced onion, green and red bell peppers, cherry tomatoes and sliced garlic in olive oil and butter.

Add smoked paprika, salt, pepper, chili flakes and bay leaf. Toast spices in veggies for one minute.

3. Cook Rice in Stock

Add rice to vegetables and toss, coating the grains thoroughly with the spiced butter and veggies.

Add white wine and increase heat to allow the wine to to cook off and evaporate.

Add stock. Bring mixture to a boil. Cover and simmer for 20 mins.

Add chunks of monkfish, lemon zest and remaining stock to the pot.

Cover and cook for 10 mins. Test the fish for doneness.

4

Add fresh cilantro and stir gently. Serve steaming bowls of monkfish stew with lemon wedges, crusty bread and hot sauce.

Prep  for Service

Take a bow, chef!

Hungry for More?

Try Roasted Cherry Tomato Soup next! 

I'm Christina, an American living in Portugal. I share fish-forward recipes from my tiny seaside flat. Follow for more easy and impressive seafood ideas!