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

Honey Tips

Honey Is One of the Oldest Foods

Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.


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