Peasant Style Monkfish Stew

READY IN: 1hr 10mins




  • Preheat your oven to 350 degrees.
  • Sprinkle Creole seasoning on all sides of the monkfish.
  • In a large stock pot, heat the oil over medium-high heat.
  • Add the monkfish and sear, about 2 minutes per side.
  • Remove from the pan and set aside.
  • Add whatever sausage you prefer to the oil in the pan and cook, stirring, until brown, about 3 minutes, (a little less if you use the seafood sausage).
  • Add the onions and bell peppers and cook until slightly softened, for about 3 minutes.
  • Add the shallots and garlic, and cook, stirring, for 30 seconds.
  • Add the tomato paste and cook until slightly browned.
  • Add the wine and stir to deglaze the pan, scraping up all the bits that have stuck to the bottom of the pan.
  • (Note, the seafood and/or soy sausage don't give off nearly the fat that chorizo would, so I usually keep my on it until I pour in the wine to make sure its not getting too dry).
  • Reduce wine for a couple minutes add then add your tomatoes.
  • Let them cook for about 1 minute and then add the olives, potatoes, oregano, and bay leaf.
  • Finally, add the shrimp stock and stir well.
  • Bring to a boil.
  • Remove from the heat, return the monkfish to the pan, cover tightly and roast in oven until the fish is tender, about 35 to 40 minutes.
  • Remove from the oven.
  • Divide the monkfish and pan juices among 4 large, deep bowls.
  • Sprinkle each portion with the cheese and parsley if desired.
  • Serve immediately.
  • I always serve with lots of crusty bread to mop up the juice.