SERVES 2 - 3


1 ½ Lbs Baby Monkfish
1 Lb Mussels, Cleaned
Olive Oil
Onion, Diced Fine
Garlic, Crushed Fine

1 Cup  White Wine
1 Tbsp Tomato Paste
Mushrooms, Sliced Thin
Green Pepper, Diced
1 Large Can Chopped Tomatoes
Sprig Fresh Thyme Leaves
Sprig Parsley, Chopped Fine
1 Bay Leaf
Pinch Saffron
1 ½ Tsp Smoked Paprika
1 ½ C Fish Stock


Preheat Oven To 400˚

1.       Dredge Monkfish In Flour Then Season With Salt & Pepper And Set Aside. Heat Olive Oil In Saucepan Over Med-High Heat. Add Monkfish And Sauté Until Browned. Carefully Turn Over And Brown Other Side. Remove Monkfish From Pan, But Do Not Clean.

2.      Add Pinch Saffron In Fish Stock And Simmer On Stove Top.

3.      Add A Bit Of Olive Oil To Saucepan. Sweat Onion And Green Pepper & Mushrooms On Med Heat Until Soft, But Not Browned, About 10 Minutes. Add Garlic And Sauté For About 1 Minute. Add Thyme, Bay Leaf And Smoked Paprika And Cook For Another 1-2 Minutes. Slowly Add The Wine And Cook For Another 3-4 Minutes. Add Fish Stock With Saffron And Tomatoes, Then Stir In Tomato Paste. Cook Over Med Heat For About 5 Minutes.

4.      Add Monkfish To Pan And Bring To A Boil. Add Mussels To Saucepan, Then Cover And Bake For About 10 Minutes Until Mussels Are Open And Monkfish Is Done.

Serve Monkfish & Mussels In A Bowl With Crusty Bread And Sprinkle With Chopped Parsley.

4960 Bethesda Ave,
Bethesda, MD. 20814
Tel: 301-841-8151

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Sat 9am-7pm
Sun 10am-6pm

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Pescadeli Catering