This post is for Az, who asked for some pictures.
the Trinity
For the cook
Preparing the roux
Add tomatoes and stock
Monkfish
And shrimps too!
Ready
I used plenty of fresh basil, thyme and marjorum, a few cloves of garlic, and added hot sauce, salt and pepper to taste. It’s just hot enough so you know it’s spicy. This stew is exceptionally good!
27th Street 
Just found this blog – I LOVE it!!!! This stew sounds absolutely delicious! It’s beautiful too.
Your stew sounds delicious! Thanks for sharing 🙂
Who is your local fish guy? Do you mean at Top Supermarket or elsewhere?
I mean the retail outlet at All Seas on Vansco Rd. I think it’s called Mike’s.
Fish stew has always sounded gross to me, but yours looks DELICIOUS! Maybe I’ll try this sometime this winter.
Lovely as this food looks I am now singing ‘Annie I’m Not Your Daddy’ by Kid Creole & The Coconuts.
This is entirely your fault.
I will now have to play it on The Drunk Punk Show.
(www.scooter-forums.com every Saturday @ 9pm UK time….except this Saturday when I’m on the piss with my vets football (soccer) team for our Christmas bash)
You have much to answer for…;-)
It looks divine!
Monkfish would work really well. I haven’t been able to find it for my fish stew, so have been using haddock. WHich works pretty well.
Monkfish holds up really well in a dish like this. You don’t always see it here in Toronto, but my local fish guy had some excellent monkfish in the other day.
Monkfish is a very typical fish here in Spain. You can find it just about anywhere.
Great photos! A picture is definitely worth a thousand words.
Nice wine glass too.
Looks delicious! I haven’t seen monkfish in ages!