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Monkfish Stew and Potato Cream

17/11/2023

The monkfish stew with potato cream is an elegant and tasty dish, ideal for a sophisticated lunch or dinner. Here is the recipe for you.

Ingredients

  • 600 g of monkfish tail
  • 500 g of potatoes
  • 1 white onion
  • 300 ml of fish stock
  • 100 ml of white wine
  • 2 tablespoons of extra virgin olive oil
  • Salt and pepper to taste
  • Chopped fresh parsley
  • 1 clove of garlic
  • A few cherry tomatoes (to add color to the stew)

Preparation

  1. Start by cleaning the monkfish tail, removing the skin and bones if present. Cut the fish into pieces of about 5 cm.
  2. Peel the potatoes and cut them into small cubes.
  3. Peel and finely chop the onion. In a large pot, fry the onion with extra virgin olive oil and the whole garlic clove until they become translucent.
  4. Add the diced potatoes to the sofrito and let it flavor for a couple of minutes, stirring occasionally.
  5. Deglaze with the white wine and let the alcohol evaporate.
  6. Add the hot fish stock and cook over medium-low heat until the potatoes are tender.
  7. Once the potatoes are cooked, remove the garlic clove and blend everything with an immersion blender until you get a smooth and homogeneous cream. Adjust the salt and pepper.
  8. In a separate pan, sauté the pieces of monkfish in a little oil, add a few cherry tomatoes cut in half, and cook for a minute.
  9. Pour the same fish stock into the pan and cook covered for about 5-7 minutes or until the fish is cooked but still succulent.
  10. Serve the potato cream in a deep dish, lay the pieces of monkfish on top of the cream, add the fish cooking liquid and finish with a bit of freshly chopped parsley.

Curiosity

The term ‘guazzetto’ comes from the Neapolitan ‘guazzetto’ and is used to indicate a light and aromatic sauce often used to cook fish and seafood. Monkfish, also known as anglerfish, is appreciated for its white, firm flesh and delicate flavor, perfect to be paired with the creaminess of potatoes in this dish.

To make everything more Italian we can add a touch of aromatic herbs to the stew, like basil or thyme, according to one’s tastes. This dish pairs very well with a light and fresh white wine, such as a Vermentino or a Friulano. Enjoy your meal!

Monkfish Stew and Potato Cream