Spicy Monkfish Stew with Smoked Paprika and Baby Potatoes

Inspired by a classic Portuguese dish, this hearty stew features tender Monkfish, potatoes, and peppers in a spiced tomato broth.  Try it served with garlic toast for dipping! PS: Haven’t tried Monkfish? You’re in for a treat! This meaty fish has a tender, lightly sweet taste similar to lobster at a fraction of the cost.

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1 tsp olive oil
1 onion, chopped
1 red pepper, sliced
2 tsp minced garlic
1/2 tsp smoked paprika
1/3 cup white wine (optional)
1 cup chicken broth
1 cup tomato puree
1 pinch saffron (optional)
1 bay leaf
2 cups baby potatoes, halved
8 oz Monkfish, cut into large chunks
Optional chopped parsley, lemon wedges and garlic toast for serving


Heat olive oil in a medium sauce pan. Add onion and red pepper and cook for 5 minutes to soften. Add garlic and smoked paprika and cook for 1 minute. Add optional white wine and cook for 1 minute to reduce.
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Add chicken broth, tomato puree, optional saffron, bay leaf, and baby potatoes. Increase heat to bring to a boil, reduce to a simmer and cook potatoes for 12 minutes. Season Monkfish chunks on all sides with salt and pepper Add Monkfish to stew and simmer for 5 minutes. Garnish with optional parsley and lemon and enjoy!
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Tips: You can also sauté chopped chorizo sausage in with the onions to add a meaty note to this dish. To speed up prep you can also swap in a can of rinsed and drained chickpeas for the potatoes. Then just add your Monkfish and simmer for 5 minutes to cook!

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