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This French-style stew is made with monkfish, which has a delicate, sweet flavor similar to lobster's.


Serves: 6

4 tablespoons olive oil
3 tablespoons chopped garlic
3 tablespoons chopped shallots
6 7-ounce monkfish fillets
6 cups diced plum tomatoes (about 15 whole tomatoes)
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon saffron
1/3 cup Cognac
1/4 cup heavy cream
1 tablespoon finely chopped parsley


Make the stew: Heat 2 tablespoons olive oil in a pressure cooker over high heat. Saute the garlic and shallots, remove from the pan and set aside. Wipe the pot with a paper towel and heat the remaining olive oil. Saute the monkfish in batches until lightly browned and remove. Wipe the pot clean again and add the tomatoes, tomato paste, salt, pepper and saffron to the pressure cooker. Stir until well blended and add the Cognac. Seal the pressure-cooker lid and bring the cooker to high pressure. Reduce the heat just enough to maintain high pressure and cook for 13 minutes. Turn off the heat, quick-release the pressure, and carefully unlock the lid. Gently stir in the cream and parsley. Serve immediately.




NUTRITIONAL INFORMATION:

Calories: 402
Total Fat: 17.2
Cholesterol: 77.0
Sodium: 664
Carbohydrates: 15.0
Fiber: 2.5
Protein: 40.2