Oven-finished monkfish and potato stew
Total time1 h Preparation and possible waiting 20 min · Cooking 40 min How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 40 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 Preparation and possible waiting 20 min · Cooking 40 min How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 40 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
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Recipe characteristics
Stew
Lunch
30 to 60 minutes
Method
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Peel and slice garlic. Chop the spring onion and remove seeds and stalk from the green pepper before dicing it.
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Soften the vegetables in a casserole with olive oil and some salt for 5-6 minutes.
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Peel and slice potatoes 1 cm thick. Add to the casserole and pour in fish stock. Simmer covered over low heat for 18-20 minutes until almost tender.
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Remove the central bone from the monkfish tail and cut the flesh into eight portions. Add black pepper and adjust salt.
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Transfer potatoes, vegetables and stock to a deep ovenproof dish. Put monkfish on top and bake at 220 °C for about 8-10 minutes until the fish centre reaches 63 °C.
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Serve two monkfish portions per person with potatoes and stock. Finish with parsley.
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