Recipe #5658
Slow Cooker Monkfish Curry
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 4 h 10 min |
| Total: | 4 h 30 min |
6
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Académie Culinaire |
Wine & food pairing
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Recipe ingredients
- 1½ lb. (750 g) skinless monkfish
- 3 Tbsp. (45 mL) curry powder*
- 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
- 1 zucchini, cut into matchsticks
- 2 carrots, cut into matchsticks
- ½ rutabaga, cut into matchsticks
- Salt and pepper to taste
- ¾ cup (180 mL) white wine
- ¾ cup (180 mL) fish stock
- 1 green onion, green part only, minced
Preparation
Cube monkfish and dust with curry powder.
In a skillet, heat oil over medium-high heat and lightly brown cubed monkfish.
Put fish in the slow cooker and add vegetables. Season to taste.
Add white wine and fish stock.
Cover and cook on low for 4 hours.
Suggestion
Garnish each serving with green onion and accompany with plain couscous.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Slow Cooker Montagnais Chicken Stew
- Slow Cooker Asian-Style Beef Pot Roast
- Asian Cauliflower and Monkfish Soup
- Steamed monkfish fillets with Vegetables
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- Slow Cooker Beef and Chick Pea Stew
Slow-cooker Osso Buco
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