Monkfish, bean and bacon stew

Monkfish, bean and bacon stew

By
From
Everyday Seafood
Serves
4

This stew is very simple and quick to cook. It’s a recipe that has saved me a few times when I’ve been really up against it. I’ve used beans here but potatoes also work well. You can include seasonal vegetables too, if you like – I often add squash in the autumn and asparagus during spring. Monkfish is great for this sort of dish because it can handle bold flavours and it doesn’t break up on cooking. If you can’t get hold of monkfish, try using gurnard, grey mullet or prawns – they all work well.

Ingredients

Quantity Ingredient
600g monkfish fillet, trimmed and cut into equal chunks
a drizzle olive oil
50g unsalted butter
2 red onions, peeled and chopped
2 garlic cloves, peeled and chopped
120g piece of smoked streaky bacon, cut into lardons
400 g tin cannellini beans, drained
1 tablespoon thyme leaves
1 litre see method for ingredients
or 1 litre see method for ingredients
a handful flat-leaf parsley, chopped
sea salt
freshly ground black pepper

Method

  1. Heat a large pan over a medium heat and add the olive oil and butter. When hot, add the onions and garlic and cook until the onions begin to colour. Add the bacon and cook for 5 minutes, stirring from time to time to make sure it colours evenly. No burnt bits!
  2. Add the cannellini beans, thyme and stock and simmer for 20 minutes. Now add the monkfish and poach gently for 4 minutes. Season with salt to taste.
  3. To finish, add the chopped parsley and stir gently. Share the stew equally between 4 warmed bowls and serve some green vegetables on the side, if you wish, and hunks of good crusty bread.
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