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Monkfish Bean and Bacon Stew

“This stew is very simple and quick to cook. I’ve used beans here, but potatoes also work well. You can include local seasonal vegetables too, if you like—I often add squash in the autumn and asparagus during spring.” —Burritt’s Fresh Market

Serves 4

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Ingredients

  • Olive oil
  • 4-5 tablespoons unsalted butter
  • 2 red onions, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 1/2 cup smoked streaky bacon, chopped
  • 1 15-ounce can cannellini beans, drained
  • 1 tablespoon thyme leaves
  • 1 liter fish or vegetable stock
  • 2.5-pound monkfish fillet, trimmed and cut into equal chunks
  • 1 handful at-leaf parsley, chopped
  • Sea salt
  • Black pepper, freshly ground

Preparation

Heat a large pan over medium heat. Add a drizzle of olive oil and the butter. When hot, add the onions and garlic and cook until the onions begin to color. Add the bacon and cook for 5 minutes, stirring from time to time to make sure it colors evenly. No burnt bits! Add the cannellini beans, thyme and stock and simmer for 20 minutes. Add the monkfish and poach gently for 4 minutes. Season with salt to taste. To finish, add the chopped parsley and stir gently. Share the stew equally between 4 warmed bowls, and serve some green vegetables on the side, if you wish, and hunks of good crusty bread.