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Mexican Monkfish Stew
Serves 6 / Premade red tomato salsa is the base for this simple broth, with green tomatillo salsa added for tartness and color. Monkfish is a firm white-flesh fish; any firm seafood, such as shrimp, scallops, or salmon, can take its place. Ask your fishmonger to remove the monkfish membranes for you.
1-1/2 pounds monkfish fillets, cut in 8 chunks
3 tablespoons lemon juice
Salt and black pepper, to taste
1/2 teaspoon minced garlic, jarred or fresh
1 16-ounce jar tomato salsa, medium hot
1 cup water
1 large (9 grams) fish-flavored bouillon cube
1 tablespoon extra-virgin olive oil
1 cup salsa verde, any heat level
1 avocado, peeled and diced
1. Place fish chunks in a large bowl and season with lemon juice, salt, pepper, and garlic.
2. Heat salsa and water until boiling in a large saucepan. Stir in bouillon until dissolved. Stir in oil. Add monkfish with juices and simmer for 10 minutes, until fish is firm and opaque.
3. Just before serving, swirl salsa verde into the stew, but do not mix too thoroughly. (The green and red salsas should form a marble pattern.) Garnish with diced avocado.
Recipe adapted and reprinted with permission from Almost From Scratch by Andrew Schloss (Simon & Schuster, 2003).