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Monkfish Stew

fish, soups & stews

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
14 ounces diced tomatoes; drained
16 ounces clam juice
--or 2 cups homemade fish stock
1 1/2 pound monkfish
--membrane removed
--cut into 1-inch pieces
4 cups spinach leaves; washed and torn
1/2 cup fresh basil leaves; slivered
--plus additional whole leaves; for garnish
2 tablespoons lemon juice
--or to taste
salt & freshly ground black pepper; to taste

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 <>

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Contributor: Eating Well, October 1996

Yield: 4 servings

Preparation Time: 0:00

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