Monkfish Stew

I recently stopped at the fish market and asked the woman behind the counter about making stew out of Monkfish. The man standing in line next to me chimed right in and said it was delicious in a stew or chowder. “Monkfish is poor man’s lobster,” he said. He also said it was important to remove the purple membrane and the vein. The woman who waited on me kindly took on that task, and it was well-worth the wait.

Although Monkfish tastes a like lobster, I was concerned there might not be enough flavor to make it enjoyable with just butter and milk. The flavorMonkfish Stew, ready to eat in a bowl of Monkfish is delicate, and like lobster, can easily be overpowered by the taste of other ingredients. At the fish market, you may find it is not an appetizing looking fish, but when cooked looks like any whitefish and is quite yummy.

After a few tries, all with pleasing results, here is a recipe that is easy to make and I think will please the fish lovers in your household.

Sauté just until tender:
2- 3 Tablespoons of butter or olive oil (I prefer the taste of butter with this stew).
1 stalk of celery, finely chopped
2 green onions (both white and green parts), finely chopped

Add and cook on medium high to boiling and simmer for about 5 minutes until the fish is just cooked:
1 ½ – 2 lb. Monkfish (veined and purple membrane removed), cut into bit sized chunks
¼ cup white wine
1 cup of fish or chicken broth

Reduce heat to medium and add:
2 cups whole milk (Sometimes I use skim milk and am okay with it).
1 tablespoon of corn starch mixed with a ¼ cup of the milk
½ teaspoon Thyme
Pinch of sea salt
A light sprinkle of black pepper

Heat until hot but not boiling.

Serve with a green salad and biscuits, crackers, muffins, or slices of bread that are gluten-free.

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