Monkfish, Prawn And Clam Stew
A hearty seafood stew featuring tender monkfish, prawns, clams, and seasonal mushrooms, infused with fresh herbs and vibrant cherry tomatoes for a comforting yet sophisticated dish.
Ingredients
- 1/4 cup extra-virgin olive oil ⓘ
- 4 tablespoons butter ⓘ
- 6 shallots ⓘ
- 3 cups diced leeks
- 6 cloves garlic ⓘ
- 12 jumbo shrimp ⓘ
- 2 pounds monkfish ⓘ
- kosher salt ⓘ
- freshly ground pepper
- 1 cup fresh chanterelles ⓘ
- 1.5 cups morels ⓘ
- 1.5 cups fresh shelled peas ⓘ
- 2 cups cherry tomatoes ⓘ
- 1/2 teaspoon red pepper flakes
- 4 cups fish stock ⓘ
- 2 cups bottled clam juice ⓘ
- 24 little neck clams
Instructions
- Combine half the olive oil and all of the butter in a large, heavy, high-sided sauté pan and place over medium heat; stir to combine.
- Add the shallots, leeks, and garlic and sauté, stirring frequently, until the vegetables are translucent, about 3 minutes.
- Add the diced leeks, shallots, and garlic to the pan and cook for an additional 2 minutes.
- Pour in the fish stock and bottled clam juice, bringing the mixture to a gentle simmer.
- Add the monkfish pieces, season with salt and pepper, and cook for 5 minutes.
- Add the cherry tomatoes, red pepper flakes, and herbs, cooking for another 3 minutes.
- Add the mushrooms, peas, and clams, and cook until the clams open and the seafood is cooked through, about 7-8 minutes.
- Finally, add the prawns and cook until they turn pink, about 2 minutes.
Tips & Substitutions
For a deeper flavor, consider adding a splash of white wine after sautéing the vegetables. If you can't find monkfish, you can substitute it with firm white fish like cod or halibut. Fresh herbs such as thyme or parsley can enhance the dish. For a spicier kick, increase the red pepper flakes. Pair with crusty bread for a complete meal.
Serving Suggestions
Serve this stew in deep bowls, garnished with fresh herbs and a drizzle of olive oil. It pairs beautifully with crusty bread or a side salad. For a more substantial meal, consider serving alongside garlic bread or over a bed of rice. This dish complements Mediterranean recipes wonderfully, adding a touch of coastal flair.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a saucepan over low heat until heated through, adding a splash of fish stock or clam juice if needed to maintain moisture. Avoid boiling to keep the seafood tender.
Nutrition & Diet Analysis (per serving)
Each serving of Monkfish, Prawn And Clam Stew contains roughly 3133 calories, with 90g protein, 231g carbohydrates, and 215g fat. It is an excellent source of vitamin C (502% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (183% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen seafood for this recipe?
Yes, you can use frozen shrimp and clams. Just ensure they are fully thawed and drained before adding them to the stew to avoid excess water. Cooking times may vary slightly, so always check for doneness.
What can I substitute for the clams?
If clams are unavailable, you can substitute with mussels or additional shrimp. Both options will still provide a delicious seafood flavor and texture to the stew.
How spicy is this dish?
The dish has a mild kick from the red pepper flakes, which can be adjusted to your taste. If you prefer a milder stew, reduce the amount or omit it entirely. Conversely, add more for extra heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).