Lemony Monkfish Stew with Vegetables
A light, healthy, and aromatic one-pot dish of monkfish simmered with vegetables in a lemony olive oil sauce.
- Prep10 min
- Cook45 min
- Total55 min
- DifficultyEasy
- Servings4
This is a classic Greek home-style way to cook fish: gently poached over a bed of vegetables, then finished with a bright lemon-oil emulsion. The result is a tender, flaky fish and a silky, flavorful sauce that soaks into the potatoes and carrots.
It's perfect for a weekday lunch or a light dinner, and it's also a great way to introduce kids to fish, as the lemon and vegetables balance the flavor beautifully.
Ingredients
Servings
Converted amounts are rounded.
Method
- Rinse the monkfish tails and let them drain in a colander. Sprinkle with a little salt.
- Clean and wash the vegetables.
- Cut the carrots into thick slices and the potatoes into quarters. Set them aside. Slice the leek and onions into rings, place them in a wide pot, cover with water, and boil over medium heat for 15 minutes.
- Add the potatoes, carrots, and celery (tied into a bundle for easy removal) to the pot.
- Add enough hot water to just partially cover the ingredients.
- Season with salt and pepper, and simmer the vegetables for 15 minutes.
- Gently place the fish on top of the vegetables, pressing lightly so they settle into the broth. Partially cover the pot and cook for 12 more minutes.
- Whisk the olive oil with the lemon juice until emulsified, then pour the mixture over the food. Boil uncovered over high heat for 2 minutes.
- Remove the pot from the heat, cover, and let it rest for 5 minutes to allow the boiling to subside. At this stage, the remaining liquid will have thickened into a lemony olive oil sauce.
- Serve the monkfish fillets with the vegetables.
💡 Tips
- If you can't find monkfish, you can use another firm white fish like cod or sea bass.
- Tie the celery in a bundle so it's easy to remove before serving.
- For a richer sauce, you can add a splash of white wine along with the lemon-oil mixture.
Inspired by a recipe from Αργυρώ Μπαρμπαρίγου