Monkfish and vegetable stew
Monkfish, potatoes, leeks and carrots in a broth enriched with cream.
Active time30 min
Cooking35 min
Total1 h
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Ingredients
- 1 thyme and bay bouquet garni
- 150 g carrots
- 250 g leeks
- 500 g potatoes
- 100 ml pouring cream
- 800 g skinless monkfish tail
- 500 ml water
- 200 ml dry white wine
Preparation
Remove the central bone from the monkfish and cut the flesh into large pieces. Peel the potatoes and carrots, then cut into 2 centimetre pieces. Split, wash and finely slice the leeks.
150 g carrots250 g leeks500 g potatoes800 g skinless monkfish tail- knife
- chopping board
Put the vegetables, bouquet garni, wine and the 500 ml of water in a casserole pot. Bring to a simmer and cook for 20 minutes, until the potatoes are almost tender.
1 thyme and bay bouquet garni500 ml water200 ml dry white wine- casserole pot
Add the monkfish and cook at a gentle simmer for 10 to 12 minutes, until cooked through. Add the cream, warm through for 2 minutes without boiling and remove the bouquet garni before serving.
100 ml pouring cream- casserole pot
Allergens
- Fish
- Milk
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration