Prep time: 45 minutes
• 3 tablespoons extra-virgin olive oil
• 1 large yellow onion, cut in julienne
• 3 medium-sized ripe tomatoes, peeled and chopped
• kosher salt
• 1 tablespoon paprika (sweet)
• 1 bay leaf
• 1 sprig fresh thyme
• freshly ground black pepper, to taste
• 1/2 cup dry white wine
• 1 1/3 cups water
• 1 3/4 pounds young potatoes, peeled
• 1/2 pound young green beans, halved
• 6 pieces monkfish, about 6 ounces each (or other firm-fleshed white fish)
• 2 sprigs flat-leafed parsley
• 2 teaspoons pine nuts
• 2 garlic cloves
1. In a large earthenware pot, heat the oil over medium heat and cook the onion and tomato for a few minutes with a touch of salt.
2. Add the paprika, bay leaf, thyme, and a little black pepper; stir well.
3. Add the wine, water, and potatoes and cook for about 10-12 minutes.
4. Add the green beans, cook for another 8 minutes, and add the fish. Allow to simmer gently until the fish is just cooked through (opaque).
5. In a food processor or with a mortar and pestle, blend the parsley leaves, pine nuts, and garlic. Mix into the stew and bring all to a simmer before serving.
Serve with a leafy green salad or crusty rustic bread.
Recipe courtesy of Karla Sorrentino
Chef & Proprietor, TASTE by karla sorrentino