Spanish · Dinner
Saffron Monkfish and Potato Stew
Catalan Fish Stew
Catalan coastal fish stew of monkfish and potatoes simmered in a saffron-almond picada broth, finished with parsley and olive oil and served with crusty bread.
$$$
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
520Calories
34gProtein
22gFat
38gCarbs
5gSugar
4gFiber
680mgSodium
28mgChol
Goes well with
Greek AssyrtikoGreek Assyrtiko — A refreshing pairing f...
local
Penedes XarelloPenedes Xarello — A refreshing pairing f...
international
Instructions
1
Prep
Cut monkfish into 3cm pieces and pat dry. Peel potatoes into 2cm cubes. Dice onion, smash 4 garlic cloves, grate tomatoes, chop parsley. Toast 40g almonds and 60g torn bread in a dry pan until golden. Pound with remaining 4 garlic cloves and 0.5 tsp salt to a coarse paste. Steep 0.5 tsp saffron in 3 tbsp hot stock.
2
Sweat
Heat 40ml olive oil in a large heavy pot over medium with 2 bay leaves and diced onion. Cook 7 minutes until softened. Stir in smashed garlic and pimenton off heat for 15 seconds until fragrant.
3
Build
Return to medium heat, add grated tomato, cook 4 minutes until darkened. Pour in white wine, reduce 90 seconds. Add potato cubes and 540ml hot stock, simmer over medium-low 12–14 minutes until potato is just tender.
4
Simmer
Stir picada paste and saffron-stock into broth. Season monkfish pieces with remaining 1 tsp salt and 0.5 tsp pepper, nestle into stew. Simmer over low 6–7 minutes until fish flakes easily with a fork.
5
Finish and plate
Taste and adjust seasoning. Ladle stew into warm bowls, drizzle final 2 tsp olive oil, scatter chopped parsley. Serve with toasted bread for mopping broth.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) monkfish fillet
- 500g (17.6 oz) Yukon Gold potato
- 40g (1.4 oz) blanched almonds
- 60g (2.1 oz / 2 thick slices) country bread
- 200g (7.1 oz) ripe tomato
- 200g (7.1 oz) yellow onion
- 8 garlic cloves
- 0.5 tsp saffron threads
- 600ml (2 1/2 cups) hot fish stock
- 120ml (1/2 cup) dry white wine
- 60ml (1/4 cup) extra-virgin olive oil
- 2 tsp sweet pimenton
- 2 dried bay leaves
- 1.5 tsp fine sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley