Matelote of Monkfish (Monkfish Stew) Recipe

Name: Matelote of Monkfish (Monkfish Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 3/4 pounds monkfish fillets, cut into 1/2-inch cubes; 2 tablespoons butter; 4 tablespoons finely chopped parsley

Servings: persons

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 3/4 pounds monkfish fillets, cut into 1/2-inch cubes
2 tablespoons butter
4 tablespoons finely chopped parsley

1
Heat oil in a nonstick saucepan over medium-high heat.
2
Add onions, mushrooms, shallots, bay leaf, thyme sprigs and garlic.
3
Cook, stirring, until wilted, about 3 minutes.
4
Add flour and blend well.
5
Add wine, fish broth, cloves, salt and pepper.
6
Blend well with a wire whisk.
7
Bring to a boil and simmer 10 minutes.
8
Add fish cubes, bring to a simmer and cook about 4 minutes or until done.
9
Add butter and blend well.
10
Remove thyme sprigs and bay leaf.
11
Sprinkle with parsley and serve hot with croutons (see recipe) on the side.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 12 pearl onions, peeled, 16 small mushrooms, 4 tablespoons finely chopped shallots, and more.

Yes, Matelote of Monkfish (Monkfish Stew) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Matelote of Monkfish (Monkfish Stew)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions