Monkfish Stew

A wonderful healthly fish and vegetable stew that is low in fat, high in flavor.


3 Tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
1/4 cup white wine
2 large potatoes, cubed
1 (14 oz) can diced tomatoes
2 (8 oz) bottles clam juice
1 pound monk fish, membrane removed, cut into small pieces
3 cups spinach leaves, chopped
1 Tablespoon dried basil
2 Tablespoons lemon juice
salt and pepper to taste


Heat oil in large pot over low heat. Add onions and cook for 5 minutes. Add garlic and cook an additional 2 minutes.

Stir in wine, potatoes, tomatoes, honey and clam juice. Bring to a simmer. Cover and cook 10 minutes until potatoes are just tender.

Add fish, spinach, basil, lemon juice, salt and pepper to taste. Stir well and continue to cook uncovered for 8-10 minutes until fish is done.

Serve with loaf of crusty bread.

Serves: 2-3

golden blossom honey product