Slow Cooker Monkfish Stew with Leeks and Carrots Tips, FAQ & printable recipe

Tips for success

To enhance the aromatic profile of the stew, consider adding a bay leaf or a sprig of fresh thyme during the cooking process.

These herbs complement the sweetness of the monkfish and the earthiness of the leeks without overpowering the delicate balance of the dish. Remember to remove any whole herbs before serving to ensure a pleasant eating experience.

For a more refined presentation, you can lightly sauté the leeks in a small amount of butter before placing them in the slow cooker. This step, while optional, helps to caramelize the leeks slightly and deepens their flavor.

However, if time is limited, placing them raw in the slow cooker as shown is perfectly acceptable and will still yield delicious results.

Variations

• Mediterranean Style: Add a handful of halved cherry tomatoes and a few pitted Kalamata olives before cooking. These additions bring a bright, salty, and acidic dimension that pairs beautifully with the firm texture of the monkfish.
• Creamy Finish: Stir in two tablespoons of heavy cream or crème fraîche just before serving. This creates a luxurious, velvety sauce that coats the fish and vegetables, providing a rich contrast to the light white wine base.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Freezer

Freezing is not recommended as the texture of the monkfish will change upon thawing.

Reheat

Gently reheat on the stovetop over low heat until hot throughout.

Allow the stew to cool to room temperature for no more than two hours before transferring it to an airtight container. This rapid cooling process is crucial for maintaining food safety.

Once cooled, store the container in the coldest part of the refrigerator, where it will remain fresh for up to two days. Do not store the croutons with the stew, as they will become soft and lose their texture.

This dish is excellent for preparing in advance, as the flavors often deepen after sitting for a few hours. Prepare the stew as directed, allow it to cool, and store it in the refrigerator.

When ready to serve, gently reheat the stew on the stovetop over low heat until it reaches a safe serving temperature. Add fresh, crunchy croutons just before serving to provide the necessary contrast in texture.

Serving ideas

Serve the monkfish stew in warmed shallow bowls to help retain the heat of the broth. Arrange a generous portion of the monkfish and vegetables in the center, ensuring each serving includes a good balance of the leeks and carrots. The warmth of the bowl enhances the aromatic experience and keeps the delicate fish at the optimal temperature for eating.

Top each serving with a handful of freshly toasted croutons. The crunch of the bread against the tender, flaky fish creates a satisfying contrast that defines this dish. You may also garnish with a small amount of freshly chopped parsley for a pop of color, though this is entirely optional and depends on personal preference and available pantry staples.

Frequently asked questions

Recipe card

Slow Cooker Monkfish Stew with Leeks and Carrots

Prep 10 minCook 3 hRest 5 minTotal 3 h 15 minServes 4

Ingredients

• 1.5 lb monkfish, cut into pieces
• 2 large leeks, cleaned and sliced
• 3 medium carrots, peeled and sliced
• 1 cube fish bouillon, crumbled
• 1/2 cup dry white wine
• croutons, for serving

Instructions

1. Place the pieces of monkfish at the bottom of the slow cooker insert. Add the sliced leeks and carrots on top of the fish to allow the vegetables to steam gently and infuse the fish with flavor as they cook.
2. Crumble the fish bouillon cube evenly over the vegetables and fish. Pour the dry white wine over the contents. Cover the slow cooker and set to low heat for three hours to allow the flavors to meld.
3. Continue cooking until the fish reaches an internal temperature of 145°F (63°C) and is opaque throughout. Once cooked, let the stew rest for five minutes before serving in bowls topped with crunchy croutons.

Contains: fish, sulfites, gluten

Estimated nutrition per serving

Calories

280

Protein

35 g

Carbohydrates

12 g

Fat

8 g

Fiber

2.5 g

Sugar

4 g

Sodium

450 mg

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