6 servings

Often called "poor man's lobster" because of its similar succulent texture and sweet taste, monkfish lends itself to delicate stews and holds its shape well. Substitute halibut, if desired.

How to Make It

Step 1

Place 1/2 cup spinach into each of 6 bowls; set aside.

Step 2

Steam potatoes, covered, 10 minutes or until tender. Place 8 potato quarters into each bowl.

Step 3

Combine tomatoes, broth, wine, onions, and garlic in a large nonstick skillet over medium-high heat. Bring to a boil, and cook until reduced to 3 cups (about 25 minutes). Add salt, pepper, and saffron to pan; cook 2 minutes. Reduce heat to medium; arrange fish pieces in a single layer in pan. Cover and cook 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Divide fish evenly among bowls; spoon 1/2 cup broth mixture over each serving.

Ratings & Reviews

NAJudge's Review

June 14, 2014
This was really good. I would make this once a week if saffron was not so expensive. A true one dish meal - no need for salad, the spinach is enough. I used only 3 cups of broth, 1/2 cup good wine, and less monkfish to make enough for 2 great portions. I roasted the potatoes instead of steaming and also added some shaved carrot to the spinach as well – great additions but not needed. Perfect way to use a bunch of spring finds from the farmers market.

JeaneA's Review

May 31, 2014
Very good!! will definitely make this again

GayleR's Review

February 09, 2014
I liked the monkfish, but my lid didn't fit my pan and the broth all boiled away while I was cooking the fish.

Harvey1's Review

January 22, 2012
Certainly quick, easy prep. Quite tasty. We would definitely recommend a crusty grain bread for the very flavorful broth left in the bowl. Worth repeating.