Ingredients:

  • 1/4 cup Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 1 medium Red Bell Pepper, diced
  • 1 medium Green Bell Pepper, diced
  • 4 cloves Garlic Cloves, minced
  • 2 Bay Leaves
  • 1 Tbsp Smoked Paprika (Sweet)
  • 2 Tbsp Tomato Paste
  • 1 cup Dry White Wine (e.g., Vinho Verde)
  • 1 (14.5 oz) can Diced Canned Tomatoes, undrained
  • 4 cups Fish Stock or Clam Juice
  • 1 lb Yukon Gold Potatoes, peeled & quartered
  • Kosher Salt and Black Pepper, to taste
  • 5 lbs Monkfish Fillets, cut into 1.5-inch cubes
  • 1 lb Small Clams (e.g., Littlenecks), scrubbed
  • 1/2 lb Large Shrimp, peeled and deveined (optional)
  • 1/2 cup Fresh Cilantro, chopped (for garnish)

Instructions:

  1. Heat olive oil in a 6-quart heavy-bottomed pot or Dutch oven over medium heat. Add onion, both bell peppers, and bay leaves. Sauté slowly until the vegetables are very soft and translucent (about 8-10 minutes), creating a flavorful soffrito base.
  2. Stir in the minced garlic, tomato paste, and smoked paprika. Cook for 1 minute until fragrant and the paprika is bloomed in the oil.
  3. Pour in the white wine. Bring to a rapid simmer, scraping up any browned bits from the bottom of the pot. Reduce the wine volume by half (about 3 minutes).
  4. Add the fish stock (or clam juice), diced tomatoes, and quartered potatoes. Bring to a boil, then immediately reduce heat to maintain a steady simmer. Cook uncovered for 15-20 minutes, or until the potatoes are tender but still al dente. Season generously with salt and pepper.
  5. Gently nestle the cubed monkfish into the simmering broth. Simmer, uncovered, for 5 minutes. The monkfish should start to turn opaque.
  6. Add the scrubbed clams (and shrimp, if using) to the pot. Cover tightly and cook for another 5-7 minutes. The seafood is finished when the monkfish is opaque throughout and all clam shells have opened. Discard any clams that remain closed.
  7. Taste and adjust seasoning as necessary. Ladle the stew into bowls, ensuring everyone receives potatoes, fish, and broth. Garnish heavily with fresh, chopped cilantro just before serving.