Matelote of Monkfish (Monkfish Stew)

Ingredients

• 2 tablespoons olive oil
• 12 pearl onions, peeled
• 16 small mushrooms
• 4 tablespoons finely chopped shallots
• 1 bay leaf
• 4 sprigs fresh thyme or 1/2 teaspoon dried
• 1 tablespoon finely chopped garlic
• 2 tablespoons flour
• 2 cups red wine like Cotes du Rhone or cabernet sauvignon
• 1 cup fresh fish broth or bottled clam juice
• 2 cloves
• Salt and freshly ground pepper to taste
• 1 ¾ pounds monkfish fillets, cut into 1/2-inch cubes
• 2 tablespoons butter
• 4 tablespoons finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    387 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 32 grams protein; 64 milligrams cholesterol; 297 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Heat oil in a nonstick saucepan over medium-high heat. Add onions, mushrooms, shallots, bay leaf, thyme sprigs and garlic. Cook, stirring, until wilted, about 3 minutes.
2. Add flour and blend well. Add wine, fish broth, cloves, salt and pepper. Blend well with a wire whisk. Bring to a boil and simmer 10 minutes.
3. Add fish cubes, bring to a simmer and cook about 4 minutes or until done. Add butter and blend well. Remove thyme sprigs and bay leaf. Sprinkle with parsley and serve hot with croutons (see recipe) on the side.

20 minutes