Embarking on a culinary journey, today you’ll witness the creation of a monkfish brodetto, an intriguing twist on a classic Italian dish.

Taste of Italy: Savory Monkfish Brodetto Creation (Day 22)

This flavorful stew demands a diverse palette of ingredients.

You’ll need succulent monkfish, vibrant parsley, and a medley of vegetables such as carrots, yellow onions, garlic, and bell pepper.

Flour is at the ready to coat our fish, while capers, raisins, chopped tomatoes, and olives bring punches of flavor. Key to our dish is the homemade monkfish stock, infusing rich depth of flavor, alongside the zing of white wine vinegar.

Rest assured, gentle tweaks to the traditional brodetto won’t disappoint. The aim is to serve this delight alongside fresh bread, perfect for savoring the stew’s savory notes.

The process is thoughtful and carefully sequenced. You will chop, season, and lightly fry the monkfish to achieve the perfect golden hue.

Onions and garlic will then create the aromatic base of your brodetto, softening into the pan with a shimmering glaze of monkfish stock, white wine, and the robust mix of your chosen vegetables.

The stew will simmer, gradually marrying the flavors, before you reintroduce the monkfish with a gentle hand, garnishing with parsley for the final flourish.

Drawing from inspiration and yet allowing for creative modifications, you’re about to craft a dish that could very well ascend to your top three favorites.


For this monkfish brodetto, you’ll require the following:

  • 500g monkfish fillet: Ensure you have a pound ready; cut into 1 or 2-inch chunks.
  • 1/4 cup of parsley: Fresh, to be chopped as well as saved for garnish.
  • Vegetables:
    • 2 carrots, chopped
    • 2 yellow onions, chopped
    • 2 cloves of garlic, minced
    • Half a bell pepper, chopped
    • 1 stalk of celery, chopped
  • 1 cup of flour: For dredging the monkfish.
  • Seasonings:
    • 1/4 cup of capers
    • 1/4 cup of raisins
    • 1 can of crushed tomatoes
    • 1 cup of olives
    • Salt and pepper to taste
    • 2 tbsp olive oil for frying
    • A tsp of white wine vinegar (optional, for added acidity)

You’ll also need 1 cup of fish stock. I taught you to make monkfish stock earlier, this stock is perfect for this recipe if you are up for making it.

A combination of 1/4 cup of white wine and 3/4 cup of regular fish stock can be used as an alternative.

Accompany this dish with bread, preferably toasted with a touch of butter to complete the meal.

Preparation Steps

Chopping Ingredients

Before cooking, you should prepare by chopping the necessary components:

  • Parsley: Set some aside for garnishing at the end.
  • Carrots: Slice according to your preference.
  • Yellow Onions: Peel and chop.
  • Garlic: Peel and mince.
  • Half a Bell Pepper: Chop into pieces.
  • Monkfish: Clean and cut into chunks about 1 or 2 inches in size to fit on your spoon or fork.

Dredging Monkfish

To season and dredge the monkfish:

  1. Flour Mixture: Place flour in a bowl, add salt and pepper to your taste, and mix.
  2. Dredging: Coat monkfish chunks in the seasoned flour mixture. Shake off excess flour to avoid clumping.

Frying Monkfish

When frying the monkfish chunks:

  • Oil: Add a bit of olive oil to the pot.
  • Frying: Fry the monkfish for about 2 minutes on each side until brown. Use low heat to prevent burning. For thicker pieces, you might need up to 4 minutes, but they don’t have to be fully cooked through since they will be heated again in the stew.

Cooking Process

Sautéing Onions

  • Add a small amount of olive oil to your pot.
  • Toss in the yellow onions and sauté over low heat.
  • Sprinkle a teaspoon of salt for taste.
  • Wait until onions become translucent, approximately 5 minutes.
  • Garlic goes in after 4 minutes, continue to sauté for 1 more minute.

Deglazing the Pan

  1. Pour in a bit of the monkfish broth or white wine if preferred.
  2. Scrape the bottom, releasing the fond.
  3. Let the liquid simmer for a few minutes to combine flavors.

Adding Ingredients and Simmering

  • Add crushed tomatoes and carrots into the pot.
  • Allow the mixture to reduce for about 30 minutes.
  • Then, incorporate capers, olives, raisins, bell peppers, and celery.
  • Leave to simmer for another 10 minutes.
  • After turning off the heat, add the parsley and the sautéed monkfish.
  • Season with salt, pepper, and a touch of white wine vinegar to your liking.
  • Warm through for a couple more minutes before serving with toasted bread brushed with butter.

Final Touches

Incorporating Parsley and Monkfish

After the stew has been simmering for about half an hour, it’s time to add the finishing ingredients. At this stage:

  • Turn off the heat.
  • Gently fold in the fresh parsley that you reserved earlier.
  • Add the monkfish chunks that you’ve previously fried until they’re golden. Be gentle to avoid breaking them.
1Turn off heat
2Incorporate parsley
3Add monkfish and heat through

These steps ensure the fish rewarms without overcooking, keeping its texture intact.

Adjusting Seasoning and Acidity

Now, taste your brodetto and adjust the seasoning. It’s all about personal preference at this point:

  • Add salt sparingly, as you can always put more, but you can’t take it out.
  • A conservative amount of black pepper to your liking.
  • For a touch of acidity, if you fancy, a little white wine vinegar can be added.

Adjustments should be made gently—remember:

Salt & PepperTo taste
White Wine VinegarSparingly, for acidity

These subtle tweaks can dramatically change the profile of your dish.

Toasting Bread

Completing this dish also involves preparing a side of toasted bread:

  • Toast your slices of bread until they’re crispy and golden.
  • Add a hint of butter for that extra richness.

Follow these tips for the bread:

  • Butter: Add after toasting for a melt-in-your-mouth goodness.
  • Serve warm: For the perfect pairing with your brodetto.

The bread not only complements the texture of the stew but also helps soak up all those delicious flavors.

Yield: 2 portions

Monkfish Brodetto Recipe

Monkfish Brodetto Recipe

A tantalizing twist on the classic Italian brodetto, this monkfish stew is packed with vibrant flavors and wholesome ingredients. Succulent monkfish chunks are simmered in a rich broth with a medley of vegetables, capers, olives, and raisins, creating a savory and comforting dish that's perfect for any occasion.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour


  • 500g monkfish fillet, cut into 1 or 2-inch chunks
  • 1/4 cup fresh parsley, chopped (plus extra for garnish)
  • 2 carrots, chopped
  • 2 yellow onions, chopped
  • 2 cloves of garlic, minced
  • 1/2 bell pepper, chopped
  • 1 stalk of celery, chopped
  • 1 cup flour
  • 1/4 cup capers
  • 1/4 cup raisins
  • 1 can crushed tomatoes
  • 1 cup olives
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 1 tsp white wine vinegar (optional)
  • 1 cup fish stock (homemade or store-bought)
  • 1/4 cup white wine (optional, can be used with fish stock as an alternative)
  • 2 slices of bread, toasted with butter, for serving


Chopping Ingredients:

  1. Chop the parsley, reserving some for garnish.
  2. Slice the carrots according to your preference.
  3. Peel and chop the yellow onions.
  4. Peel and mince the garlic.
  5. Chop the bell pepper into pieces.

Preparing the Monkfish

  1. Clean the monkfish and cut it into chunks about 1 or 2 inches in size.
  2. In a bowl, mix flour with salt and pepper.
  3. Coat the monkfish chunks in the seasoned flour mixture, shaking off excess flour.
  4. Heat olive oil in a pot.
  5. Fry the dredged monkfish for about 2 minutes on each side until brown. Remove from the pot and set aside.

Cooking Process:

  1. Add a small amount of olive oil to the pot.
  2. Sauté the yellow onions over low heat until translucent, about 5 minutes.
  3. Add salt and continue sautéing for another minute before adding minced garlic.
  4. Pour in a bit of monkfish broth or white wine.
  5. Scrape the bottom to release the fond and let it simmer for a few minutes.
  6. Add crushed tomatoes and carrots to the pot and allow the mixture to reduce for about 30 minutes.
  7. Incorporate capers, olives, raisins, bell peppers, and celery, and let it simmer for another 10 minutes.
  8. Turn off the heat and fold in the reserved parsley.
  9. Add the fried monkfish chunks and gently heat through.
  10. Adjust seasoning with salt, pepper, and a touch of white wine vinegar to your liking.


  1. Toast slices of bread until crispy and golden.
  2. Add a hint of butter for extra richness.
  3. Serve the monkfish brodetto hot with toasted bread on the side, garnished with fresh parsley. Enjoy the delightful flavors of this comforting stew!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 1099Total Fat: 42gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 138mgSodium: 1649mgCarbohydrates: 104gFiber: 11gSugar: 23gProtein: 74g

Did you make this recipe?

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Torstein Rottingen
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