Spanish Monkfish Stew with Saffron, Tomatoes, and Potatoes
Equipment
- Large Pot
- Wooden Spoon
- Knife
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- Pinch of saffron threads
- 1.5 pounds monkfish fillets, cut into 2-inch pieces
- 4 medium potatoes, peeled and cubed
- 1 can (14.5 oz) crushed tomatoes
- 4 cups fish stock
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
- Stir in the garlic, smoked paprika, and saffron threads. Cook for 1 minute until the spices smell fragrant.
- Add the potatoes and stir to coat them with the oil and spices.
- Pour in the crushed tomatoes and fish stock. Bring the mixture to a simmer.
- Season with salt and black pepper. Cover and cook for 15 minutes until the potatoes are nearly tender.
- Add the monkfish pieces to the pot. Simmer uncovered for 8 to 10 minutes until the fish is opaque and flakes easily.
- Taste and adjust salt if needed. Sprinkle with chopped fresh parsley before serving.
Notes
Soak the saffron in a tablespoon of warm stock for a few minutes before adding it to release more color and flavor. Monkfish holds its shape well, but do not overcook it or the pieces will turn rubbery. Leftovers reheat gently on the stove with a splash of extra stock to loosen the broth.
Course: Main Course
Cuisine: Spanish
Equipment: Large Pot, Wooden Spoon, Knife
Cuisine: Spanish
Equipment: Large Pot, Wooden Spoon, Knife