Slow Cooker Monkfish à l’Américaine for an Easy Weeknight Dinner Tips, FAQ & printable recipe

Tips for success

For a more intense flavor, you can sauté the shallots in a little olive oil before placing them in the slow cooker, though this is not strictly necessary for a successful dish.

This extra step helps to caramelize the shallots and develop a deeper, sweeter base that complements the acidity of the tomato sauce perfectly. If you have the time, this quick preliminary step adds a layer of complexity to the final sauce that many home cooks appreciate.

If you prefer a thicker sauce, you can remove the fish once cooked and simmer the remaining sauce in a saucepan on the stovetop for a few minutes until it reaches your desired consistency.

Be careful to handle the cooked fish gently when removing it, as it will be quite tender and prone to breaking. Once the sauce is reduced, pour it back over the fish before serving to ensure the presentation remains elegant and appealing.

Variations

• Spicy Tomato Version: Add a teaspoon of red pepper flakes to the sauce before cooking to introduce a subtle heat that cuts through the richness of the monkfish.
• Herb-Infused Sauce: Stir in a tablespoon of fresh chopped parsley or tarragon right before serving to add a bright, herbal note that complements the delicate fish.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 2 days. Allow the dish to cool for no more than 2 hours before refrigerating.

Reheat

Reheat gently in a saucepan over low heat or in the microwave on a medium setting until heated through, being careful not to overcook the fish.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Because seafood is delicate, it is best enjoyed as soon as possible. When storing, try to keep the fish submerged in a bit of the sauce to prevent it from drying out, and ensure the container is tightly sealed to maintain the quality and flavor of the dish for your next meal.

You can prepare the sauce and shallot mixture ahead of time and store it in the refrigerator. When you are ready to cook, simply place the monkfish in the slow cooker, add the prepared sauce, and start the cooking process.

This makes the preparation on the day of cooking extremely quick and convenient, perfect for those times when you want a delicious, homemade dinner without spending time on chopping and measuring at the last minute.

Serving ideas

Serve this dish over a bed of fluffy, steamed white rice, which is ideal for absorbing the rich tomato and white wine sauce. You could also serve it with a side of steamed green beans or asparagus to add a fresh, vibrant contrast to the savory fish. The simplicity of the sides allows the delicate flavor of the monkfish and the depth of the sauce to remain the star of the meal.

For a more rustic presentation, serve the monkfish with a side of crusty baguette or sourdough bread. This is perfect for dipping into the sauce, ensuring that none of the flavorful liquid is left behind.

A simple green salad with a light vinaigrette can also provide a palate-cleansing finish to the meal, balancing the richness of the tomato sauce and making for a well-rounded and satisfying dining experience.

Frequently asked questions

Recipe card

Slow Cooker Monkfish à l'Américaine for an Easy Weeknight Dinner

Prep 10 minCook 3 hTotal 3 h 10 minServes 4

Ingredients

• 1 1/2 lb monkfish fillets, cut into large chunks
• 3 medium shallots, thinly sliced
• 1 fish bouillon cube, crumbled
• 2 cups crushed tomato sauce with white wine

Instructions

1. Place the monkfish chunks in the bottom of the slow cooker. Scatter the thinly sliced shallots evenly over the fish to ensure even flavor distribution during the cooking process.
2. Sprinkle the crumbled bouillon cube over the shallots and fish. Carefully pour the crushed tomato sauce with white wine over the top, ensuring that all ingredients are well-moistened by the liquid.
3. Cover and cook on low for 3 hours. The fish is done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. Serve immediately over warm rice.

Contains: fish, sulfites

Estimated nutrition per serving

Calories

320

Protein

38 g

Carbohydrates

12 g

Fat

10 g

Fiber

2 g

Sugar

6 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.