Cim i tomba monkfish and potato stew
Total time1 h 50 min Preparation and possible waiting 25 min · Cooking 1 h 25 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 1 h 25 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 50 min Preparation and possible waiting 25 min · Cooking 1 h 25 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 1 h 25 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Method
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Pat the monkfish dry, season with some salt and the pepper and dust with flour. Heat 45 g oil in a wide casserole and brown the fish for a minute on each side. Remove; it is not yet cooked through.
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Slice the onion and chop 6 g garlic. Cook in the same casserole over a low heat for 40–50 minutes, stirring, until very tender and lightly golden.
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Add both the sweet paprika and hot paprika, stir briefly and immediately pour in the white wine. Boil for 2 minutes.
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Break the potatoes into rough 3 cm pieces, add to the pan and pour in the hot fish stock. Adjust the salt and simmer gently for 20–25 minutes until tender.
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Return the monkfish and its juices. Simmer gently for 6–8 minutes, depending on thickness, until the centre reaches 63°C. Pound the remaining 3 g garlic with a pinch of the measured salt and gradually stir in the remaining 20 g oil.
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Remove the casserole from the heat. Mix the garlic paste with two tablespoons of the stew liquid, gently swirl it into the casserole and finish with the parsley. Divide the fish, potatoes and sauce between four plates.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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