NEW YORK'S SEAFOOD COUNCIL: MONKFISH RECIPES

Hearty Fish Stew
Serves 4

Ingredients

Method

1 1/2 lbs.

Monkfish fillets, cut into chunks

In a large skillet, heat olive oil and butter. Sauté parsley, onions, basil, bay leaves and crushed red pepper over medium heat until onions are soft and translucent. Add garlic and sauté a bit longer. Add tomatoes, tomato puree, and wine. Simmer to blend flavors. Add fish chunks and olives. Continue cooking over low hear until fish begins to flake. Taste for seasoning. Serve with French Bread.

Preparation time, 15-20 minutes

Substitutions: Other possible fish include Cod, Hake, Pollock, blackfish, or Halibut.

2 tbsp.

Olive oil

2 tbsp.

Butter

2 tbsp.

Parsley, minced, fresh

3

Onions, medium, sliced

1 tbsp.

Basil, minced, fresh, or 1 tsp. dried basil

2

Bay Leaves

1 pinch

Red Pepper, crushed (to taste)

2 cloves

Garlic, chopped

2 cups

Tomatoes, fresh, coarsely chopped

1 cup

Tomato puree, unsalted

1 1/2 cup

White wine, dry

1/2 cup

Greek olives, pitted and halved

Pepper to taste

Adapted from an original recipe provided by Ralph Feraco, Executive Chef, Nassau Country Club, Glen Cove, NY

Ingredients		Method
1 1/2 lbs.	Monkfish fillets, cut into chunks	In a large skillet, heat olive oil and butter. Sauté parsley, onions, basil, bay leaves and crushed red pepper over medium heat until onions are soft and translucent. Add garlic and sauté a bit longer. Add tomatoes, tomato puree, and wine. Simmer to blend flavors. Add fish chunks and olives. Continue cooking over low hear until fish begins to flake. Taste for seasoning. Serve with French Bread. Preparation time, 15-20 minutes Substitutions: Other possible fish include Cod, Hake, Pollock, blackfish, or Halibut.
2 tbsp.	Olive oil
2 tbsp.	Butter
2 tbsp.	Parsley, minced, fresh
3	Onions, medium, sliced
1 tbsp.	Basil, minced, fresh, or 1 tsp. dried basil
2	Bay Leaves
1 pinch	Red Pepper, crushed (to taste)
2 cloves	Garlic, chopped
2 cups	Tomatoes, fresh, coarsely chopped
1 cup	Tomato puree, unsalted
1 1/2 cup	White wine, dry
1/2 cup	Greek olives, pitted and halved
	Pepper to taste