Monkfish Stew

This recipe is from Jenny Shea Rawn as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 35 min
Serves: 4

Ingredients
· 16 oz monkfish, cut into 1-inch cubes (this is frozen, thawed monkfish from @redsbest), thin grey membrane removed
· 2 tbsp olive oil
· 1 med Vidalia onion, diced
· 4 cloves garlic, thinly sliced
· 1 tsp saffron threads
· 1/2 cup dry white wine
· 1 (26.46-oz) box chopped tomatoes
· 16 oz clam juice
· 1 (15.5-oz) can chickpeas, drained
· 4 @atlanticseafarms kelp cubes
· 2 bay leaves
· 12 oz shrimp (any size), peeled, deveined (look for USA wild caught)
· 2 tbsp unsalted butter
· parsley, chopped
· black pepper

(optional):
· lemon wedges
· crusty bread

Directions
1. To a large Dutch oven or stockpot, add 1 tbsp olive oil over medium. When hot, add monkfish. Brown, 1—2 min, don’t cook through. Remove fish, set aside.

2. Heat remaining oil. Add onion, sauté over med heat until softened. Add garlic, sauté a minute. Add saffron threads, heat a minute. Add wine to deglaze, scrape up the browned bits.

3. Add toms, clam juice, chickpeas, kelp, bay leaves. Bring to a boil, reduce to simmer. Simmer for 20 min.

4. Add shrimp. Cook 5 min then add fish back in. Cook for a few more min, until cooked through.

5. Remove bay leaves, add butter.

6. Sprinkle with parsley & pepper.

7. Spoon into bowls, serve with lemon and bread.

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.