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Chilli miso monkfish stew
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3½ tbsp white miso paste
1 tsp sweet smoked paprika
1 tsp dried chilli fl akes
2½ tbsp soy sauce
5 garlic cloves, crushed
1 tbsp honey
2 large waxy potatoes, cut into bite-sized chunks
2 red onions, cut into wedges
2 carrots, cut into thick chunks
2 red chillies, deseeded and fi nely sliced
800g monkfish fillets* (any clear membrane cut away), cut into chunks
1 tbsp toasted sesame oil
3 salad onions, thinly sliced
1 tbsp sesame seeds, toasted
*Available at the fish counter
1. In a bowl, mix together the miso, smoked paprika, chilli flakes, soy sauce, garlic and honey. Put the paste into a large lidded pot, then add the potato, onion, carrots and most of the fresh chilli; cover with 500ml water. Bring to a boil, then reduce the heat and simmer, covered, for 15-20 minutes.
2. Add the monkfish and simmer for another 8 minutes, until the vegetables and fi sh are cooked through. Stir in the sesame oil. Serve the fish stew in bowls with brown rice, if liked, and the salad onion, sesame seeds and remaining chilli scattered over.
This recipe first appeared in Waitrose Food, April 2017 issue. Download the Waitose Food app for the full issue.
Typical values per serving:
Per serving (6) 1006kJ
This recipe was first published in April 2017.