Matelote of Monkfish (Monkfish Stew)

Name: Matelote of Monkfish (Monkfish Stew)
Total time: 20 min
Yield: 4 servings
Cuisine: french
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 1/2 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 3/4 pounds monkfish fillets, cut into 1/2-inch cubes; 2 tablespoons butter; 4 tablespoons finely chopped parsley

By Pierre Franey

Total Time: 20 minutes
Rating: 5(52)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

2tablespoons olive oil
12pearl onions, peeled
16small mushrooms
4tablespoons finely chopped shallots
1bay leaf
4sprigs fresh thyme or ½ teaspoon dried
1tablespoon finely chopped garlic
2tablespoons flour
2cups red wine like Cotes du Rhone or cabernet sauvignon
1cup fresh fish broth or bottled clam juice
2cloves
Salt and freshly ground pepper to taste
1¾pounds monkfish fillets, cut into ½-inch cubes
2tablespoons butter
4tablespoons finely chopped parsley

Ingredient Substitution Guide

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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.