Monkfish stew

This cozy monkfish stew is a tasty new dish to add to your dinner table tonight.

4 tbsp

olive oil

anchovies

medium onion, chopped

clove garlic, chopped

1 1/2 lb

cubed monkfish, cut into 4cm

300 g

frozen edamame

14 oz

diced tomato

1 tbsp

tarragon, finely chopped

1 tbsp

mint, finely chopped

1 tbsp

parsley, finely chopped

salt

pepper

Heat the olive oil in a saute pan over medium heat.
Add anchovies and break them up with a fork.
Add the onion and garlic, cook for 2-3 minutes.
Add the monkfish and continue cooking for 3 to 5 minutes.
Add edamame and tomatoes, bring to a slight boil. Reduce the heat and simmer for 15 minutes.
When the fish is cooked garnish the dish with fresh herbs, season with salt and pepper. Mix well and serve.