Aegean Fish Stew


1/4 cup All-purpose white flour
1/2 tsp. Salt, plus more to taste
1/4 tsp. Freshly ground black pepper, plus more to taste
1 lb. Monkfish, halibut or sea bass fillet, trimmed of any skin and membrane and cut into 1 1/2-inch chunks
3 tsp. Olive oil
1 Large onion, chopped
2 cloves Garlic, finely chopped
3/4 cup Dry white wine
3 cups Defatted reduced-sodium chicken stock or 1 cup bottled clam juice diluted with 2 cups water
3/4 lb. Yellow-fleshed potatoes (3-4), peeled and cut into quarters or eighths lengthwise, depending on size 3/4 lb. carrots (about 4), peeled, cut into 2-inch-long sticks
1 large egg
3-4 tbsp. Fresh lemon juice
1/4 cup Chopped fresh dill or fennel fronds


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