Monkfish Stew with Saffron Broth and Wild Mushrooms

Name: Monkfish Stew with Saffron Broth and Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fish stock; 1 teaspoon saffron threads; 18 ounces monkfish, cleaned and cut into 1-inch dice; Essence, recipe follows; 2 tablespoons olive oil; 1 cup assorted wild mushrooms, stemmed and sliced; 2 tablespoons chopped tomatoes; 2 tablespoons chopped fresh basil; 1/4 cup chopped green onions; 1 teaspoon minced garlic; 1 cup cleaned spinach leaves; Salt and pepper; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

2 cups fish stock
1 teaspoon saffron threads
18 ounces monkfish, cleaned and cut into 1-inch dice
Essence, recipe follows
2 tablespoons olive oil
1 cup assorted wild mushrooms, stemmed and sliced
2 tablespoons chopped tomatoes
2 tablespoons chopped fresh basil
1/4 cup chopped green onions
1 teaspoon minced garlic
1 cup cleaned spinach leaves
Salt and pepper
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
Combine the stock and saffron and let sit for 15 minutes to allow the saffron to infuse.
2
Season the monkfish with Essence.
3
Heat oil in a large skillet over high heat.
4
Add the seasoned monkfish and saute for 1 minute.
5
Then add the mushrooms, tomatoes, basil, green onions, garlic, and spinach and saute for 1 minute.
6
Pour in the stock and simmer for 4 to 5 minutes.
7
Season with salt pepper and transfer a serving plate.
8
Serve immediately.
9
Combine all ingredients thoroughly and store in an airtight jar or container.
10
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
11
Published by William and Morrow, 1993.

154

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 20 ingredients. The key ingredients include: 2 cups fish stock, 1 teaspoon saffron threads, 18 ounces monkfish, cleaned and cut into 1-inch dice, Essence, recipe follows, and more.

Yes, Monkfish Stew with Saffron Broth and Wild Mushrooms 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!

Monkfish Stew with Saffron Broth and Wild Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions