Monkfish seafood stew
Preparation Time 10 min — Total time 50 min
A simple fish stew that gives a brilliant depth of flavour without any hassle.
- 12 prawns
- 250 g monkfish — cut into pieces
- 20 mussels (cleaned)
- 700 ml fish stock
- 3 Tbsp red wine vinegar
- 1 Tbsp sugar
- 30 ml olive oil
- 30 g butter
- 5 cloves crushed garlic
- 1/2 medium onion chopped
- 1 celery stick chopped
- 1 green pepper chopped
- 100 ml white wine
- Seasoning — salt and pepper
- 1 tsp chilli flakes
- 1 tin of chopped tomatoes
- 1 tsp oregano
- Remove the heads and shells from the prawns. Put the prawn meat into a bowl to add to the stew later.
- Bring the vinegar and sugar to the boil in a small pan and reduce to a couple of teaspoons.
- Heat the olive oil and butter in a saucepan, add the garlic, onion, celery and green pepper, and sweat for 6–8 minutes.
- Add the white wine, salt, pepper, chilli flakes, tomatoes, then the fish stock and the vinegar reduction. Simmer for 30 minutes, adding the oregano after 25 minutes.
- To finish, bring the stew base to the boil. Add the raw prawns, monkfish and mussels. Put a lid on the pan and cook for 5 minutes. DISCARD any mussels that have not opened!
- Place in a bowl, sprinkle with parsley and serve with crusty bread.