monkfish stew - a taste of the med
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Cook time: 
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Serves: 2
  • 1 lb. monkfish, sliced into chunks
  • 1 large potato, thinly sliced
  • small onion, chopped
  • a handful of olives, sliced or chopped
  • 1 tablespoon capers, rinsed
  • sprinkle of chili pepper flakes
  • 1½ cup tomato sauce
  1. In a frying pan heat a generous amount of olive oil (should cover the bottom). Add onion and cook until soft. Add olives, capers, chili pepper flakes and stir. Then add tomato sauce and stir to combine. Add potato slices and make sure potato slices are submerged in the sauce. Cover and simmer 15 to 20 minutes or until potatoes are cooked when pierced with a knife. Place fish on top, cover, and cook a further 5 minutes. You may need to turn the heat up to medium to achieve a gentle boil. The monkfish is cooked when the color changes to opaque. If using other types of fish mentioned above, the fish is cooked when it is easily flaked.
  2. The Culinary Chase’s Note: Be easy on the chili pepper flakes. There should be a sense of heat but nothing that overpowers the dish. Looking for a wine pairing suggestion? We had our first glass of rosé which held up quite nicely to the tomato and heat from the chili pepper flakes Enjoy!
Recipe by The Culinary Chase at