Smoky bean and monkfish stew

Name: Smoky bean and monkfish stew
Yield: 4
Ingredients: 500g monkfish fillet, or other firm white fish such as ling; 2 tbsp olive oil; 2 onions, thinly sliced; 4 garlic cloves, finely chopped; 1½ tsp smoked paprika; 1 tbsp tomato purée; 400g can cannellini, butter or haricot beans, drained; 1 roasted red capsicum, thinly sliced; 850ml fish stock; 1 bay leaf; Handful chopped flat-leaf parsley

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https://healthimprovements.info/recipes/smoky-bean-monkfish-stew/pozuztlj — Smoky bean and monkfish stew

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by delicious. team

delicious. team

Feb 24, 2019

“The result will be pretty different, but to make this a vegetarian stew, swap the monkfish for double the beans and the fish stock for vegetable” - Jo Pratt. This is an edited extract from The Flexible Pescatarian by Jo Pratt with photography by Susan Bell. Quarto UK, $39.99.

500g monkfish fillet, or other firm white fish such as ling
2 tbsp olive oil
2 onions, thinly sliced
4 garlic cloves, finely chopped
1½ tsp smoked paprika
1 tbsp tomato purée
400g can cannellini, butter or haricot beans, drained
1 roasted red capsicum, thinly sliced
850ml fish stock
1 bay leaf
Handful chopped flat-leaf parsley

Method

1.

Cut the monkfish into equal-sized pieces and season with salt and pepper. Set aside.
2.

Heat a large pan over medium heat and add the olive oil. When hot, add the onion and gently sauté for 5-6 minutes until softened and starting to colour. Stir in the garlic, paprika and tomato purée, and continue to cook for a further 1-2 minutes.
3.

Add the beans, capsicum, stock and bay leaf. Bring to a simmer and cook uncovered for 15 minutes.
4.

Stir the monkfish into the stew, return to a simmer and cook gently for 5 minutes. Stir in the parsley and season to taste.
5.

Divide among bowls and serve hot.