60 minutes
A delightful seafood stew combining the rich flavors of lobster and monkfish with a fragrant tomato base.
Large Onion, chopped
each
Bell Pepper, cored, seeded, and chopped
each
tablespoons
Tomatoes, peeled and chopped
0 lb
teaspoons
cups
Cognac
cups
to taste
to taste
Fennel Sprigs, torn into pieces
each
Monkfish Fillet, cut into cubes
0 oz
Lobster, cut into large chunks
0 lb
Blanched Whole Almonds, for the picada
each
Garlic Clove, for the picada
each
Olive Oil, for the picada
tablespoons
Flat Leaf Parsley, chopped, for the picada
cups
Cognac, for the picada
cups
Country Bread, lightly toasted, for serving
slices
1. Prepare the base
Heat the olive oil in a large cazuela or casserole over medium heat. Add the chopped onion and bell pepper to the pan, frying them gently until they become very soft.
2. Make the tomato base
Stir in the chopped tomatoes and sugar. Continue to cook the mixture until it reduces into a thick, jammy sauce. Use an immersion blender or food processor to blend the sauce until smooth.
3. Combine stock and Cognac
Return the sauce to the pan and pour in the fish stock and Cognac. Season with salt and pepper to taste, and if you like, add a few torn fennel sprigs for an additional layer of flavor. Bring the mixture to a boil.
4. Add seafood
As the broth begins to boil, add the cubed monkfish and the lobster chunks. Boil them for about 5 minutes, ensuring the lobster shells start to turn red.
5. Prepare the picada
Fry the almonds and garlic in a small skillet with a bit of olive oil until golden. Transfer the mixture to a mortar or blender, adding the chopped parsley and remaining Cognac. Pound or blend everything into a smooth paste.
6. Finish the stew
Stir the picada into the stew, allowing it to cook for another 3 minutes or until the lobster meat turns firm and opaque, and the shells are a deep red.
7. Serve
Serve the stew hot in bowls, accompanied by lightly toasted slices of country bread to soak up the delicious broth.
This is a traditional French seafood stew. Use the same base but swap in a mix of fish like red snapper, sea bass, or halibut, along with shellfish like mussels and clams. Add a pinch of saffron for the characteristic color and flavor, and serve with a side of rouille sauce and crusty bread.
Similar to the Balearic stew, but often with a broader variety of seafood and a slightly nuttier flavor from the addition of almonds. You can thicken the sauce with a picada (a paste made from nuts, garlic, and herbs).
Introduce a South Asian flavor by adding curry powder, turmeric, ginger, and a bit of coconut milk to the base. Utilize hearty fish that can stand up to the bold spices, and serve with rice or naan bread.
The Italian-American version of a seafood stew. You can use a similar base, but typically with a more generous amount of tomatoes. Mix in a variety of seafood like crab, clams, mussels, shrimp, and any firm white fish. Serve with a sprinkle of parsley and a loaf of sourdough for dipping.
This Portuguese fish stew variation could include a variety of fish and shellfish like cod, sardines, and shrimp. Use sweet paprika, a bit of cilantro, and consider including bell peppers for a sweeter note.
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