Monkfish Stew

Serving Size : 4
Ingredients

for prepare Monkfish Stew

:

Amount	Measure	Ingredient - Preparation Method
1	tablespoon	olive oil
1		onion - sliced
2	cloves	garlic - minced
3	tablespoons	ouzo or pernod
3/4	pounds	potatoes - peeled
cut into 1/2-inch cubes 2 cups monkfish stew
14	ounces	diced tomatoes - drained
16	ounces	clam juice
or 2 cups homemade fish stock monkfish stew
1 1/2	pound	monkfish
membrane removed cut into 1-inch pieces monkfish stew
4	cups	spinach leaves - washed and torn
1/2	cup	fresh basil leaves - slivered
plus additional whole leaves for garnish monkfish stew
2	tablespoons	lemon juice

1. In a Dutch oven, heat oil over medium heat. Add onions and cook, stirring, until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more. Add liqueur, potatoes, tomatoes and clam juice or fish stock. Bring to a simmer, cover and cook until the potatoes are just tender, about 10 minutes. 2. Add monkfish. Return to a simmer and cook, covered, until the fish is tender, about 5 minutes. Stir in spinach and cook until wilted, 2 minutes. Add slivered basil leaves, lemon juice, salt and pepper. Garnish with a few whole basil leaves and serve. Makes about 8 cups, for 4 servings. 295 calories per serving: 30 grams protein. 7 grams fat (0.6 gram saturated fat), 30 grams carbohydrate; 505 mg sodium; 42 mg cholesterol; 5 grams fiber. Busted by: Gail Shermeyer

Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .