Spicy Monkfish Stew with Smoked Paprika and Baby Potatoes

Inspired by a classic Portuguese dish, this hearty stew features tender Oceanbox Monkfish, potatoes, and peppers in a spiced tomato broth. Try it served with garlic toast for dipping!






1 package Oceanbox Monkfish (cut into large chunks)

1 tsp olive oil

1 onion (chopped)

1 red pepper (sliced)

2 tsp minced garlic

1/2 tsp smoked paprika

1/3 cup white wine (optional)

1 cup chicken broth

1 cup tomato puree

1 pinch saffron (optional)

1 bay leaf

2 cups baby potatoes (halved)

Optional chopped parsley, lemon wedges and garlic toast for serving


Heat olive oil in a medium sauce pan.  Add onion and red pepper and cook for 5 minutes to soften.  Add garlic and smoked paprika and cook for 1 minute.  Add optional white wine and cook for 1 minute to reduce. Add chicken broth, tomato puree, optional saffron, bay leaf, and baby potatoes.  Increase heat to bring to a boil, reduce to a simmer and cook potatoes for 12 minutes. Season Monkfish chunks on all sides with salt and pepper  Add Monkfish to stew and simmer for 5 minutes. Garnish with optional parsley and lemon and enjoy!


Prep: 10 minutes

Cook: 25 minutes

Serves: 2


Tips:  You can also sauté chopped chorizo sausage in with the onions to add a meaty note to this dish.  To speed up prep you can also swap in a can of rinsed and drained chickpeas for the  potatoes. Then just add your Monkfish and simmer for 5 minutes to cook!