All those who enjoy a fish stew will do so with this potato and monkfish stew that we propose today. An ideal stew at any time of the year that you can either add to your weekly menu or serve on more special occasions.
The ideal is to prepare it with fresh monkfish, but very good results are obtained with frozen monkfish, which is the one we have used this time in order to make the recipe more accessible. The flavor of the stew will also be greatly influenced by the fish soup used and the stir-fry of vegetables.
El vegetable stir-fry It is the base of this stew. Onion, green pepper and leek are the ingredients from which this dish is prepared and you do not have to be in a hurry when cooking them. The step by step is sewing and singing, so the only thing you must have for cooking this dish is a little patience.
Ingredients
- Extra virgin olive oil
- 3 frozen monkfish tails, thawed and cut into pieces
- 2 tablespoons of flour
- 1 chopped onion
- 1 green Italian bell pepper, chopped
- 3 leeks, sliced
- 2 potatoes, clicked
- 1 teaspoon tomato paste
- A pinch of sweet paprika
- Fish soup
- 2 boiled eggs
- Chopped fresh parsley
- Sal Island
- Black pepper
Step by step
- Season the monkfish pieces and lightly flour them. Then fry the pieces of monkfish for so many in a casserole with a good jet of oil. When they have browned, remove and reserve.
- In the same pot, sauté the onion 5 minutes. Depending on the oil that the monkfish has absorbed, you may have to add a little more.
- Then add to the casserole the pepper and leek, season and sauté for 10 minutes.
- Incorporate the potatoes into pieces and sauté for a couple of minutes before adding the tomato paste, the paprika and the fish stock, which should cover the whole.
- Return the monkfish to the casserole and cook 20 minutesapproximately until the potatoes are tender.
- Then, decorate with the sliced boiled egg and chopped parsley and serve the hot potato and monkfish stew.
