• ½ cup extra-virgin olive oil
  • 3 lb pound monkfish fillet, trimmed and sliced
  • Kosher salt to taste
  • Pepper to taste
  • 4 shallots sliced thinly
  • 4 carrots, cut into 1/2-inch pieces
  • 2 teaspoons fresh thyme
  • Pinch of saffron threads
  • 1 cup dry white wine
  • Fresh basil leaves
  • Mashed potatoes for serving



  1. Season the monkfish with salt and pepper to taste. 
  2. Heat 2 tablespoons of the olive oil in a large cast-iron casserole cooker. Add the fish to the casserole over moderate heat, turn the fish, until light golden (3 minutes). Transfer the monkfish to a plate using a slotted spoon.
  3. Cook the shallots in the casserole for approximately 2 minutes or until softened. Stir occasionally. 
  4. Add the carrots and cook for 5 more minutes, while stirring. Add the thyme, saffron and wine. Cook for 1 minute until reduced by half. 
  5. Add 1 cup of water along with the monkfish. Bring just to a simmer, cover and cook over low heat until the vegetables are tender and the fish is cooked through (15 minutes).
  6. Spoon the stew into shallow bowls. Garnish with basil and serve with  mashed potatoes! 


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