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An overhead image of monkfish stew in a black bowl on a wooden counter.

Monkfish Stew

Jenny Shea Rawn MS, MPH, RD
This easy monkfish stew is packed with flavor: saffron, onion, garlic, tomatoes, kelp and chickpeas and chock full of seafood goodness – tender bites of monkfish and jumbo shrimp. Since monkfish is an unknown fish to many, having shrimp in the stew makes it a bit more familiar, and perhaps, more inviting, for those guests of yours who may be hesitant to try something new. You could also add in fresh mussels or clams at the end, if preferred.
4 from 1 vote
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Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 509 kcal

Ingredients
  

  • 16 ounces monkfish cut into 1-inch cubes, thin grey membrane removed, if frozen, thawed
  • 2 tablespoons olive oil
  • 1 medium vidalia onion diced
  • 4 cloves garlic thinly sliced
  • 1 teaspoon saffron threads
  • 1/2 cup dry white wine
  • 26.46 ounces diced tomatoes (1 box)
  • 16 ounces clam juice
  • 15.5 ounce can chickpeas drained and rinsed
  • 4 kelp cubes from Atlantic Sea Farms
  • 2 bay leaves
  • 12 ounces shrimp (any size), peeled and deveined (look for BAP or ASC certified sustainable shrimp)
  • 2 tablespoons unsalted butter
  • Fresh parsley chopped
  • Freshly ground black pepper

For serving

  • Lemon wedges
  • Crusty bread
  • Salted butter

Instructions
 

  • To a large Dutch oven or stockpot, add 1 tablespoon olive oil over medium heat. When hot, add monkfish. Brown fish on each side, 1-2 minutes, don’t cook through. Remove monkfish from pot and set aside.
  • Heat remaining tablespoon olive oil in pot. Add onion and saute a few minutes over medium heat until softened. Add garlic and sauté about a minute. Add saffron threads and heat an additional minute or so. Add white wine to deglaze the pot, scraping up the browned bits using a wooden spoon.
  • Add tomatoes, clam juice, chickpeas, kelp and bay leaves. Bring to a boil then reduce to a simmer. Simmer for 20 minutes.
  • Add shrimp. Cook five minutes then add the monkfish back in. Cook for a few more minutes, until fish and shrimp are cooked through.
  • Remove bay leaves. Stir in butter.
  • Sprinkle with fresh parsley and freshly ground black pepper.
  • Spoon into bowls. Serve with fresh lemon and crusty bread, if desired.

Nutrition

Calories: 509kcalCarbohydrates: 43gProtein: 42gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 180mgSodium: 866mgPotassium: 1424mgFiber: 8gSugar: 13gVitamin A: 629IUVitamin C: 29mgCalcium: 196mgIron: 5mg
Keyword monkfish stew
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