Delicious Runner Bean Stew with Roasted Monkfish Delight

Oh my goodness, let me tell you about this runner bean stew with roasted monkfish! It’s got this incredible freshness, you know? The runner beans just sing in the garden, and they come alive in this hearty dish. Picture the succulent monkfish, all juicy and perfectly roasted, sitting cozy in a vibrant, flavorful stew that warms you up from the inside. It’s the kind of dish that, every time I make it, I feel kind of nostalgic, like it’s a hug in a bowl. Seriously, it’s got that homely vibe that just makes dinner special.

Why You’ll Crave It

• It’s packed with flavors—fresh beans, sweet tomatoes, and hearty fish…
• Healthy yet satisfying—enjoy the nutritious goodness without skimping on taste.
• Perfect for gatherings or just a cozy night in with loved ones.
• The colors are so vibrant; it’s almost too pretty to eat… almost!
• Easy to whip up on a weeknight but fancy enough for a get-together!

The first time I made this, my partner couldn’t stop raving about it—it felt like a total win!…

What You’ll Need

• Olive oil: a few generous glugs for cooking—just enough to get things sizzling.
• 1 onion: chopped finely, to get those flavors going.
• 2 cloves of garlic: minced, for that aromatic goodness.
• 400g of canned tomatoes: to add a rich base; use good quality ones if possible.
• 1 teaspoon of smoked paprika: for that warm, smoky flavor—oh, it’s divine!
• 300g of runner beans: trimmed and sliced; they’re just so tender and sweet…
• 1 carrot: diced, adding a little crunch and sweetness.
• 700ml of vegetable stock: to give everything a nice depth.
• 500g of monkfish: cut into chunks; it’s just such a treat.
• Sea salt and freshly ground black pepper: to taste, but seriously, don’t skip it.
• Fresh basil: for garnish—adds that lovely fresh finish!

Easy How-To

Let’s Get Cooking!

First off, you’ll want to prep those ingredients—trim and slice those runner beans, chop your onion and garlic… just let it all come together in your mind, you know? Now, grab a big pot and splash in some olive oil over medium heat. Toss in that onion, garlic, and maybe a pinch of salt—it helps coax out the flavors—and cook until it’s softened and smelling heavenly.

Now, let’s add in those runner beans and the diced tomatoes. Cook them until the tomatoes start breaking down—give it a few minutes, and stir it around so nothing sticks. Then comes the vegetable stock—pour it in, and make sure everything is safe and cozy under the liquid. Season with salt and pepper because that makes a world of difference. Bring it to a gentle simmer…

While that’s bubbling away, switch gears for a moment. Preheat your oven to 200°C (about 400°F) because we’re going to roast that monkfish! Cut it into nice, bite-sized pieces; drizzle it with olive oil and give it a sprinkle of salt and pepper. Place it on a roasting dish and send it to the oven for about 10-12 minutes… you want it slightly golden and just cooked through.

Once your monkfish is roasted to perfection, plop it into your stew—oh, the joy! Stir it gently to combine, and let everything dance together for just a couple more minutes. Taste it… does it need a bit more salt? Add herbs if you’re feeling fancy! Serve it hot, maybe garnished with fresh basil for that little pop of color. Yum!

Good to Know

• Cut your veggies uniformly so they cook evenly… trust me, it makes a difference!
• Leftovers? No worries! Keep them in an airtight container for about 2 days.

Serving Ideas

• Pair it with crusty bread for dipping, or have it over a bed of fluffy rice—so comforting!

Top Tricks

• To make it extra special, add a pinch of chili flakes for a gentle kick!

Frequently Asked Questions

What type of fish works best here?

Monkfish is fantastic because it’s firm and mild, perfect for soaking in those stew flavors, but if you can’t find it, feel free to use sea bass or cod instead! They work just as well…

Can I prep this in advance?

Absolutely! The flavors blend even better after a day in the fridge. Just reheat gently…it’s totally meal-prep friendly.

What do I do if my stew is too thin?

If it’s a bit too watery, let it simmer a bit longer—it’ll thicken up as it cooks. Just keep an eye on it so it doesn’t get too thick…

Is this a good dish for feeding a crowd?

For sure! This recipe yields four servings, but you can easily double it. Plus, it’s a crowd-pleaser…everyone loves a warm stew.

What can I serve with runner bean stew?

Crostini, a fresh salad, or some roasted veggies would all make lovely sides. It’s versatile!

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I just really hope you love this recipe as much as I do! There’s something so special about gathering around a warm bowl of stew, sharing stories, and enjoying good food together… Happy cooking!