Slow Cooker Monkfish Curry

Slow Cooker Monkfish Curry
  • 6 servings
  • 0:20 Preparation
  • 4:10 Cooking
  • 4:30 Total Time


Add all
  • 1/2 lb
    (225 g)

    skinless monkfish

  • 3 Tbsp.
    (45 mL)

    curry powder

  • 2 Tbsp.
    (30 mL)

    extra vierge olive oil

  • 1

    zucchini, cut into matchsticks

  • 2

    carrots, cut into matchsticks

  • 1/2

    rutabaga, cut into matchsticks

  • Salt and pepper to taste

  • 3/4 cup
    (190 mL)

    white wine

  • 3/4 cup
    (190 mL)

    fish stock

  • 1

    green onion, green part only, minced


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.

Source: Académie Culinaire

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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