Runner Bean Stew with Monkfish

Ah, let me tell you about this Runner Bean Stew with Roasted Monkfish—it’s like wrapping yourself in a warm, cozy blanket on a chilly evening, kind of dish. Picture this: you’re in the kitchen, chopping fresh runner beans, the aroma of garlic and onion filling the air, just making everything feel right. It’s comforting, hearty, and honestly, kind of elegant, which is always a bonus. There’s something about seafood that just takes it up a notch, doesn’t it? This stew is perfect for family dinners or, honestly, just when you want something delicious without too much fuss.

Why You’ll Crave It

• It’s packed with fresh, seasonal veggies, so it feels good to eat.
• That tender monkfish adds a touch of class without being complicated, really.
• Perfect balance of flavors, with a subtle kick from the smoked paprika.
• Leftovers make a great next-day lunch… if you can manage to save some!
• It’s surprisingly simple to make, yet looks pretty stunning when you serve it.

The first time I made this, my partner couldn’t stop raving about it… I might have blushed a bit!

What You’ll Need

• Runner Beans: 200g, trimmed and chopped into bite sizes, they’re both pretty and tasty.
• Canned Chopped Tomatoes: 400g, for that rich base—trust me, it works!
• Onion: 1, diced up finely to get those heavenly aromas going.
• Garlic: 2 cloves, minced, because garlic makes everything better.
• Carrot: 1, diced, adding that nice sweetness.
• Olive Oil: 1 tablespoon, for sautéing and flavor, obviously.
• Monkfish Fillet: 300g, skin removed, it’s such a treat!
• Smoked Paprika: 1 teaspoon, to bring a warm depth to the dish.
• Fish Stock: 500ml, the lifeblood of our stew.
• Fresh Parsley: for garnish, because why not add a pop of color?
• Salt and Pepper: to taste, always essential!

Easy How-To

Let’s Make It

Okay, so first things first! You’ll want to prepare those runner beans—trim off the ends and chop them into nice bite-sized pieces. In a big, trusty pan, heat up your olive oil over medium heat. Toss in your diced onions and minced garlic, along with that lovely smoked paprika. Cook it until everything’s softened and that garlic-y aroma is filling your kitchen… it’s just magical. After a few minutes, add the diced carrot, give it a good stir, and let it cook for another five minutes or so until everything’s getting nice and friendly.

Once those veggies are looking good, it’s time to add in the chopped tomatoes and your runner beans. Pour in that fish stock, bring it all to a gentle simmer, and season it with salt and pepper. Don’t rush this part—let those flavors dance together for about 15 to 20 minutes. Now, while that’s bubbling away, we need to prep the monkfish. Preheat your oven to 200°C (or 400°F), season that beautiful fillet with salt, pepper, and a drizzle of olive oil. Pop it on a baking tray and roast for about 10 to 12 minutes until it’s beautifully opaque and cooked through.

When the monkfish is ready, serve it right on top of that gorgeous stew and, oh, feel free to sprinkle some fresh parsley for that finishing touch. You deserve it!

Good to Know

• Leftover stew? No worries! It stores nicely in the fridge for about three days.
• If you want some extra color or nutrition, throw in some zucchini or spinach towards the end of cooking.
• This dish is a perfect base for experimenting—swap monkfish for other firm fish like cod if you fancy a change!

Serving Ideas

• Serve this hearty stew alongside crusty bread… it’s perfect for dipping!

Top Tricks

• Be generous with your seasoning, but taste along the way. You’ll want the flavors to pop!

Frequently Asked Questions

Can I use a different type of fish for this recipe?

Absolutely! You could switch out monkfish for cod or haddock if you prefer… just keep an eye on the cooking time, as different fish can cook a bit differently.

How long should I cook the stew?

Let it simmer until those beans are tender and the flavors meld—usually about 30 to 45 minutes, depending on what beans you’re using.

Can I make the stew in advance?

Yes! Making it ahead of time actually helps the flavors develop more. Just store it in the fridge and reheat it before serving.

What if I don’t have runner beans?

No worries! You can use green beans or whatever you have on hand—they’re great substitutions!

How can I ensure the monkfish stays moist?

To keep that monkfish luscious, avoid overcooking it and maybe even think about giving it a light marinade before roasting. Just a thought!

Conclusion

This Runner Bean Stew with Roasted Monkfish really is a delightful combination of flavors and textures. It’s hearty yet fresh, satisfying yet surprisingly light, and it definitely warms your soul. I hope you enjoy making and sharing it as much as I do. Trust me, you’ll soon find it becoming a regular on your dinner table.

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