Monkfish stew

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Prep time:

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Serves: 4

By ilovemydogandMrObama



  • 1 tbsp tomato puree (if needed)

  • 800g monkfish fillets skinned and cut into bite-sized chunks

  • 1 tsp harissa paste

  • 400g tin cannellini beans

  • 3 unwaxed lemons deseeded and halved

  • 1 onions peeled and quartered

  • 30g mint

  • 2 medium courgette sliced

  • 2 medium aubergines sliced then quartered

  • 800g tinned tomatoes

  • 80g flat-leaf parsley stalks picked off


  1. Fry the aubergine, courgette and onion together until soft.
  2. Transfer to a casserole pot, and stir in a heaped teaspoon of harissa paste.
  3. Add tinned tomatoes. Squeeze lemons into the pot and add the rest of the whole lemon. Add the can of drained cannellini beans, then stir and simmer for about 15 minutes. Add tomato paste if needed.
  4. Chop mint leaves and flat leaf parsley (without stalks) and set aside.
  5. Pat dry the monkfish, and add directly into stew which should be simmering rapidly, and cover for 5-8 minutes.
  6. Immediately before serving, add herbs. Serve with couscous.

Additional Information

  • tomato

  • Low fat

  • Fish

  • stew

  • Main Course

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

  • courgette

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Your comments

  • 01/12/11 18:59

    My mom used to make this for dinner parties and was great because it?s vegetarian/vegan right up until the very end and has the advantage of being able to be prepared in advance.