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Monkfish Stew

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OK, monkfish is something I don’t ordinarily buy. Thanks to Friends and Farms, we got some very fresh, very nice monkfish in today’s pickup.


So, I made a stew. I sort of followed a recipe. Carrots, onions, parsnips. Red pepper tomato soup. Tomatoes from my freezer. Broccoli from the freezer. All mixed together and slow cooked.

Finally, seared the monkfish in a pan and added it for the last 15 minutes.

Served with a lovely Verdeca bought at Iron Bridge during the Italian wine tasting series.


What else was in this week’s basket? The makings of a very good dinner this weekend. Short Ribs and polenta.

Maybe with some of these lovely mushrooms.


Along with the mushrooms, there was curly endive and beets. And, O’Henry sweet potatoes.

Apples. And a couple of quick frozen veggies.


Broccoli is always welcome. As are the green beans. I like the frozen veggies. They do well in soups.

What did I forget? Oh yeah, eggs and muenster cheese.


And, bread. This week I picked honey whole wheat. As for the polenta, this is something I really enjoy making, but don’t make it enough. That will be remedied.


There is enough here for two meals for us. Just the right amount.

Can’t be happier about all these inspiring choices for dinners.


About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

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