Slow Cooker Monkfish Stew with Tomatoes and Capers Tips, FAQ & printable recipe

Tips for success

To add another dimension to the final dish, consider finishing the stew with a drizzle of high-quality extra virgin olive oil just before serving.

This adds a silky mouthfeel and a fresh, peppery note that contrasts beautifully with the cooked tomato sauce. Fresh herbs like parsley or basil can also be added as a garnish to provide a vibrant pop of color and freshness.

If you find the sauce is too thin at the end of the cooking cycle, you can carefully remove the fish chunks and simmer the sauce on the stovetop for a few minutes to reduce it further.

This concentrates the tomato and olive flavors, creating a more robust sauce. Once thickened, gently return the fish to the pan just long enough to warm through before serving.

Variations

• Spicy Tomato Monkfish: Add a teaspoon of crushed red pepper flakes along with the garlic to introduce a subtle heat that cuts through the richness of the fish and olives.
• Herb-Infused Stew: Add a tablespoon of fresh thyme leaves or a dried bay leaf to the slow cooker to provide an earthy, aromatic undertone that pairs beautifully with the tomatoes.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days. Cool to room temperature within 2 hours before refrigerating.

Freezer

Freeze for up to 1 month in a sealed container. Thaw in the refrigerator overnight before reheating.

Reheat

Gently reheat on the stovetop over low heat until the internal temperature reaches 165°F (74°C), stirring occasionally.

Store any leftovers in an airtight container in the refrigerator for up to three days. Ensure the stew is cooled to room temperature within two hours of cooking before placing it in the fridge to maintain food safety and quality. When reheating, do so gently over low heat to prevent the fish from breaking apart or becoming overcooked.

This stew is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. Prepare the entire recipe as directed, cool it completely, and store it in the refrigerator. When ready to serve, reheat it slowly on the stovetop or in the oven at a low temperature until it is heated through, taking care not to let it boil.

Serving ideas

Serve this monkfish stew hot, ideally in wide, shallow bowls that allow the aroma of the tomato and caper sauce to be appreciated. Accompany the dish with crusty bread or a side of steamed rice or couscous to soak up the flavorful sauce.

The briny, savory nature of the stew pairs exceptionally well with simple, mild starches that do not compete with the bold flavors of the fish.

Consider serving a crisp, cold white wine or a refreshing sparkling water with a slice of lemon alongside the stew. The acidity in the drink will cut through the richness of the tomato sauce and complement the saltiness of the capers and olives.

Keep the presentation clean and simple, focusing on the vibrant colors of the tomatoes and the texture of the fish.

Frequently asked questions

Recipe card

Slow Cooker Monkfish Stew with Tomatoes and Capers

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

Ingredients

• 1.5 lb monkfish fillets, cut into chunks
• 1/4 cup capers, drained
• 1/2 cup green olives, pitted and halved
• 3 cloves garlic, crushed
• 28 oz crushed tomatoes

Instructions

1. Place the monkfish chunks evenly across the bottom of the slow cooker insert. This ensures the fish cooks uniformly in the direct heat of the base.
2. Scatter the capers and green olives over the fish. Add the crushed garlic, then pour the crushed tomatoes over all ingredients, ensuring they are well covered.
3. Cover the slow cooker and cook on low for 3 hours. Ensure the internal temperature of the fish reaches 145°F (63°C). Let it rest for 5 minutes before serving on warm plates.

Estimated nutrition per serving

Calories

280

Protein

35 g

Carbohydrates

12 g

Fat

8 g

Fiber

3 g

Sugar

6 g

Sodium

750 mg

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