Chilli miso monkfish stew
Waitrose and Partners

Chilli miso monkfish stew

This dish brings together meaty monkfish with a stew which has a lovely depth of flavour from the white miso paste, chilli and garlic.

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

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  • tbsp white miso paste
  • 1 tsp sweet smoked paprika
  • 1 tsp dried chilli flakes
  • tbsp soy sauce
  • 5 garlic cloves, crushed
  • 1 tbsp honey
  • 2 large waxy potatoes, cut into bite-sized chunks
  • 2 red onion, cut into wedges
  • 2 carrots, cut into thick chunks
  • 2 red chillies, deseeded and finely sliced
  • 800g monkfish fillets, (any clear membrane cut away), cut into chunks, available at the fish counter
  • 1 tbsp toasted sesame oil
  • 3 thinly sliced
  • 1 tbsp sesame seeds, toasted


  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.


Typical values per serving when made using specific products in recipe


1,006kJ/ 238kcals



Saturated Fat












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4 out of 5 stars1 rating