Slow Cooker Monkfish with Mushrooms and White Wine Tips, FAQ & printable recipe

Tips for success

To maximize the flavor, consider letting the monkfish medallions sit with the dried thyme for about ten minutes before adding the wine. This allows the herb to rehydrate slightly and begin infusing its oils into the fish.

If you prefer a thicker sauce, you can remove the fish once cooked and simmer the remaining liquid in a small saucepan over medium heat on the stove for a few minutes until it reduces to your desired consistency.

When serving, garnish the dish with fresh herbs if available, though the dried thyme provides sufficient seasoning for the base recipe.

Since the monkfish is naturally lean and firm, it pairs exceptionally well with simple sides like steamed green beans, roasted potatoes, or a crusty piece of sourdough bread designed to soak up the flavorful white wine and mushroom broth left in the slow cooker.

Variations

• Herbed Butter Finish: Stir in a tablespoon of cold unsalted butter right before serving to create a richer, silkier sauce that coats the monkfish medallions beautifully.
• Garlic and Onion Infusion: Add two cloves of minced garlic and a small shallot to the slow cooker along with the mushrooms for a deeper, more aromatic flavor profile.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days in the refrigerator.

Freezer

Freezing is not recommended as it changes the texture of the fish.

Reheat

Gently reheat in a saucepan over low heat until warmed through.

Store any leftovers in an airtight container to maintain the moisture of the fish. It is important to cool the cooked fish to room temperature within two hours of cooking before placing it into the refrigerator.

Proper storage prevents the fish from drying out and helps maintain the integrity of the delicate mushroom-wine sauce, ensuring it remains flavorful and safe for consumption when reheated later.

While this dish is best served fresh, you can prepare the mushroom and wine base ahead of time and store it in the refrigerator. When you are ready to cook, simply add the raw monkfish to the slow cooker with the prepared base and proceed with the cooking instructions. This saves prep time on busy days while ensuring the fish remains fresh and perfectly cooked when it finally reaches the table.

Serving ideas

Serve the monkfish immediately while it is piping hot, as the texture is at its peak right after the cooking process ends. Portion the medallions onto warm plates, ensuring each serving receives an equal amount of the braised mushrooms and the flavorful wine reduction from the bottom of the cooker. The warm plate helps keep the fish at an optimal temperature, enhancing the dining experience.

For a complete meal, consider pairing this dish with a side of steamed asparagus or a light garden salad. The brightness of fresh vegetables complements the savory, earthy notes of the mushroom and wine sauce.

If you enjoy bread, a toasted baguette is ideal for capturing every drop of the delicious liquid, making it a satisfying and well-rounded dinner that feels special despite the simple preparation method.

Frequently asked questions

Recipe card

Slow Cooker Monkfish with Mushrooms and White Wine

Prep 10 minCook 3 hTotal 3 h 10 minServes 4

Ingredients

• 1 1/2 lb monkfish medallions
• 8 oz button mushrooms, quartered
• 1 tsp dried thyme
• 1/2 cup dry white wine

Instructions

1. Place the raw monkfish medallions into the bottom of the slow cooker ceramic insert. Ensure the pieces are arranged in a single layer to allow for even cooking throughout the process.
2. Scatter the quartered button mushrooms over the monkfish. Evenly sprinkle the dried thyme over the top of the mushrooms and fish, then pour the dry white wine over the entire mixture.
3. Cover the slow cooker and cook on low for 3 hours. Check that the monkfish reaches an internal temperature of 145°F (63°C). Once cooked, transfer the fish and mushrooms to a warm plate and serve immediately while steaming.

Contains: fish, sulfites

Estimated nutrition per serving

Calories

280

Protein

42 g

Carbohydrates

6 g

Fat

8 g

Fiber

1 g

Sugar

2 g

Sodium

320 mg

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