This fabulous recipe is courtesy of two Michelin star chef Nathan Outlaw – it is part of his new book Everyday Seafood, Quadrille Publishing Ltd.
He tells us “This stew is very simple and quick to cook. It’s a recipe that has saved me a few times when I’ve been really up against it. I’ve used beans here but potatoes also work well. You can include seasonal vegetables too, if you like – I often add squash in the autumn and asparagus during spring. Monkfish is great for this sort of dish because it can handle bold flavours and it doesn’t break up on cooking. If you can’t get hold of monkfish, try gurnard, grey mullet or prawns – they all work well.”
- Serves 4
- 600g monkfish fillet, trimmed and cut into equal chunks
- Olive oil for cooking
- 75g unsalted butter
- 2 red onions, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 120g smoked streaky bacon
- 400g tin cannellini beans, drained
- 1 tbsp thyme leaves
- 1 litre fish or vegetable stock
- A handful of flat-leaf parsley, chopped
- Sea salt and freshly ground black pepper
- Heat a large pan over a medium heat. Add a drizzle of olive oil and the butter. When hot, add the onions and garlic and cook until the onions begin to colour. Add the bacon and cook for 5 minutes, stirring from time to time to make sure it colours evenly. No burnt bits!
- Add the cannellini beans, thyme and stock and simmer for 20 minutes.
- Now add the monkfish and poach gently for 4 minutes. Season with salt to taste.
- To finish, add the chopped parsley and stir gently. Share the stew equally between 4 warmed bowls and serve some green vegetables on the side, if you wish, and hunks of good crusty bread.