This Monkfish Stew with Potatoes and Dill has been one of my favorite weeknight dinners this Winter. But all Winter long, I’ve been waiting to post it because I think it’s perfect as we (finally) transition from Winter into Spring. It’s light, bright and healthy, as well as easy, which is the winning combination, no? I love having dishes that I can prep really quickly but still are guest worthy. With guests in mind, Monkfish Stew with Potatoes and Dill is a great excuse to stop by the really good bakery on the way home and pick up a loaf of fresh bread, because it’s perfect with some tangy, crunchy sourdough. If you want to make enough for the whole week, just reserve the fish and add it raw to the soup as you reheat. It only needs to cook for a few minutes but it tastes better freshly cooked as opposed to reheated. Of course lots of different fishes would be great in this stew, but I love the flavor and texture of monkfish. The firm texture holds up to the broth without breaking apart and the almost lobster-like tasted is delicious. This Monkfish Stew with Potatoes and Dill is a crowd pleaser and the perfect thing to make this weekend.
Monkfish Stew with Potatoes and Dill
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds small waxy potatoes Yukon Gold
- 1 medium fennel bulb
- 1 cup shallots
- 2 garlic cloves
- sea salt
- ½ cup crème fraîche
- 1 pound monkfish cut into 2" pieces
- 2 tablespoons chopped fresh dill
- zest of one Meyer lemon or a lemon
- 2 tablespoons Meyer lemon juice
- 1-2 jalapeños
- 1 pint golden tomatoes cherry tomatoes would also work
- 1 quart chicken stock
Instructions
- Using the ¼ inch blade of a food processor (or cutting with a mandoline or by hand) slice the scrubbed potatoes.
- Heat oil in a large pot over medium heat. Cook potatoes, tossing occasionally, until beginning to soften, about 3 minutes.
- Meanwhile, with the same disc, slice the jalapeños and reserve.
- Using the regular blade of the food processor, add the fennel, lemon peels, garlic and shallots to the food processor.
Pulse until it’s finely chopped. 
- Add chopped fennel, shallots, zest and juice, and garlic to the potatoes; season with salt and pepper and cook until fennel is soft (2 minutes).
- Add chicken stock to pot and bring to a boil. Reduce heat, add jalapeños and simmer until potatoes are tender, 10 minutes or so. I also added an additional 2 cups water, so everything was covered, but you can adjust the liquid to veggies ratio as you like.
- Halve the tomatoes.
- Stir in crème fraîche. Add monkfish and the tomatoes; cover pot, and reduce heat to low until fish is cooked through (4 minutes).
- Stir dill into stew; season with salt and pepper.
Serve with sourdough bread.
I am with you, I adore monkfish. It is so versatile. Love that you added dill with it.
This looks amazing. I love monkfish–I think it’s so underutilized! The dill in here would likely put me over the edge. Bright, tasty flavors are just begging me to add the ingredients to my grocery list! Yum!
What a coincidence! I was just driving home from work thinking “I ought to come up with a recipe for Monkfish.” I’m exhausted, I’m just going to try yours. With a glass of chardonnay.
Yes, sometimes just making someone else’ recipe is really what we need. Especially with a glass of chardonnay.
Oooh this sounds so good! It has all my favorite flavors with the fennel, jalapeños, and lemon. Giving this a try soon!
The recipe calls for 1-2 jalapenos which the instructions indicate should be sliced with the 1/4 inch blade of a food processor and reserved. Unfortunately, there is no further mention of the jalapenos in the recipe. Reserved for what purpose? I assume the sliced jalapenos are to be used as a garnish, but as someone who has taken up cooking only recently, I would like to know that my interpretation is accurate. Thanks for your help.
I have amended the recipe. Thanks for the catch. I think adding additional as garnish would be great, particularly if you like things on the hot side. I actually like that they’re a little more mild when cooked in the broth.