Monkfish Stew from Le Grau-du-Roi

Transport yourself to the coastal town of Le Grau-du-Roi with this exquisite recipe for Monkfish Stew. This dish celebrates the flavors of the sea by featuring tender monkfish cooked in a flavorful fish stock, accompanied by steamed potatoes and a luscious aioli sauce. It’s a dish that captures the essence of the seaside and brings it to your table.

The journey begins with preparing the fish stock, a key component of this stew. A medley of fish bones, aromatic vegetables, and herbs simmer together to create a rich and fragrant broth that forms the foundation of the dish. The careful selection of ingredients and the gentle simmering process result in a stock that is bursting with seafood flavors.

Serves 6 

FISH STOCK (FUMET DE POISSON)

INGREDIENTS:

• 1 1/2 pounds fish bones
• 3 tablespoons butter
• 1 onion, diced
• 1 shallot, minced
• 1 carrot, diced
• 1 fennel bulb, diced
• 1/2 cup white wine
• 1 bouquet garni (thyme, bay leaf, oregano, parsley)
• Pepper and salt, as needed

INSTRUCTIONS:

1. Clean fish bones under running water. Drain and crush the bones.
2. In a kettle, heat butter and sauté onion, shallot, carrot, and fennel for 5 minutes.
3. Add fish bones to the kettle and stir for 3 more minutes.
4. Pour in white wine and add the bouquet garni. Add enough water to barely cover the ingredients.
5. Bring the mixture to a boil, then reduce the heat to simmer and cook for 25 minutes. Skim the surface of the stock every few minutes.
6. Adjust the seasoning with salt and pepper as needed.
7. Pass the fish stock through a sieve to remove any solids. Set aside for the monkfish stew.

MONKFISH STEW FROM LE GRAU-DU-ROI

INGREDIENTS:

• Fish stock (prepared from above)
• 3 pounds monkfish
• 1 1/2 pounds small potatoes
• 3 egg yolks
• 1 1/2 cups aioli
• 1 loaf day-old bread
• Pepper and salt

INSTRUCTIONS:

1. Put the strained fish stock in a kettle and poach the monkfish for 10 minutes.
2. While the monkfish is cooking, start steaming or boiling the small potatoes in a separate pot.
3. Slice the day-old bread and place it in a basket.
4. Using a slotted spoon, remove the monkfish from the stock and transfer it to a serving platter. Keep it warm and surround it with the cooked potatoes.
5. In a saucepan over low heat, whisk the egg yolks with 3/4 cup of aioli. Gradually pour in 1 cup of fish broth, stirring constantly until the sauce thickens enough to coat a spoon. Make sure the sauce does not boil. Remove from heat.
6. Pour the sauce over the monkfish and serve it with the potatoes and bread slices.
7. Serve the remaining aioli separately to spread on the bread.

With each bite, you’ll experience the delicate texture and flavors of the monkfish, the comforting potatoes, and the creamy richness of the aioli sauce. This Monkfish Stew from Le Grau-du-Roi is a true culinary delight that transports you to the coastal charm of southern France. Whether you’re looking to impress your guests or simply treat yourself to a special seafood feast, this recipe is sure to leave a lasting impression.