What food or dishes comes to mind when you think of Fall? Apple pie? Butternut squash? Beef stew? Monkfish?
Yep. Monkfish.
I’ve been seeing monkfish a lot more often these days at the fish department in my grocery store. Generally, just the tail of the fish is eaten which some have referred to to as the ‘poor man’s lobster’, but with its rising popularity, the price of monkfish these days are at a premium, comparable to that of lobster.
A face only a mama could love. Photo on Wikipedia.
Monkfish live primarily along the East Coast in the Atlantic. You’ll start seeing monkfish at your fish monger or market starting in the cooler months from about October through June. Peak harvest is in the fall which explains why I’m seeing my funny-faced friend more often at the market.
The meaty texture of the fish and its sweetness stand up to the bold flavors of this soupy stew. The stew is quick and simple and perfect for the cooler months!
Notes: For the broth, the large dried anchovies should be used for the broth (see image below); not the small ones that you see served as banchan (side dish).
A sheet of kombu and dried anchovies (myulchi or 멸치)
Spicy Korean Monkfish Stew (Agu Jjim)
Ingredients
- 1 14- ounce package of dang myun noodles made from sweet potato starch
- 1 4- inch piece dried kombu or dashima edible kelp
- About 25 myulchi or dried anchovies the larger variety
- 1 small zucchini cut into 2-inch slices
- 1 small daikon cut into 2-inch slices
- 5 oz. shiitake mushrooms sliced thinly
- 2 Tablespoons dwaenjang fermented soybean paste
- 1 Tablespoon kochujang fermented red pepper paste
- 1 Tablespoon kochugaru red pepper powder
- Salt
- 1 to 1.5 pound monkfish cut into 2-inch chunks
- 1-2 green onions sliced thinly crosswise
Instructions
- Prepare the noodles according to package directions. OR bring a large pot of water to a boil. Add the noodles and let cook for about 5 minutes. The noodles should be al dente. If you cook it for too long, it will be too mushy. Drain and rinse the noodles under cold running water. Divide the noodles equally among 4 large soup bowls. Set aside.
- In the same large pot, add 7 cups of water. Rinse the piece of kombu and add it to the pot a long with about 25 dried anchovies. Over high heat, bring the water to a boil. Lower the heat to medium, cover, and let simmer for about 20 minutes. Remove the kombu and scoop out the anchovies with a strainer or a slotted spoon. Discard the kombu and anchovies.
- Add the dwaenjang, kochujang, red pepper powder, and a pinch of salt to the broth. Stir to dissolve the pastes. Add the zucchini, daikon, mushrooms. Raise the heat and bring to a boil. Lower the heat to medium again and let simmer for about 10 minutes.
- Add the monkfish to the broth and simmer until the fish is cooked through or for about 15 minutes.
- To serve, ladle the soup over the noodles. Garnish with the sliced green onions. Serve hot!
Today’s Sunday Supper is hosted by Soni of Soni’s Food and we’re sharing recipes of our favorite fall dishes!
Amazing Breakfasts, Brunches, and Breads
- Apple Spice Muffins from Pixie Dust Kitchen
- Skinny Pumpkin Cinnamon Chip Donuts with Maple Cream Cheese Glaze from The Messy Baker
- Apple Spice Waffles from Treats and Trinkets
- Pumpkin Spice Latte Donuts from Daily Dish Recipes
- Mini Pumpkin Pancake Kebobs from The Urban Mrs.
- Mini Apple Cinnamon Rolls from Peanut Butter and Peppers
- Cinnamon Apple Crepes from Juanita’s Cocina
- Maple Apple Bread from The Foodie Army Wife
- Pumpkin Ale Pretzel Buns from A Kitchen Hoor’s Adventures
Outstanding Soups, Starters and Sides:
- Bacon, Corn and Shrimp Chowder from The Girl in the Little Red Kitchen
- Pumpkin Tomato Sauce with Andouille Sausage from Hezzi-D’s Books and Cooks
- Parmesan Polenta from That Skinny Chick can Bake
- Farro Date Salad with Mango and Arugula from Shockingly Delicious
- Butternut Squash Tian with Herb Topping from Food Lust People Love
- Chipotle Sweet Potato Soup from Alida’s Kitchen
Comforting Main Dishes:
- Autumn Risotto with Chicken & Cranberries from Momma’s Meals
- Mushroom and Sorrel Lasagne from Jane’s Adventures in Dinner
- Roasted Fig & Pancetta Pasta Carbonara from Nik Snacks
- Chili from Casa De Crews
- Vegan Mushroom Pie from Killer Bunnies Inc
- White Pizza with Kale and Meatballs from The Hand That Rocks the Ladle
- Spicy Korean Monkfish Stew (Agu Jjim) from kimchi MOM
- Creole Shrimp & Cheddar Basil Grits Cake from The Roxx Box
- Penne with Spicy Pumpkin and Sausage Sauce from Webicurean
- Bacon Spinach Pasta from Magnolia Days
- Chicken, Spinach, and Gnocchi Soup from Cookin’ Mimi
- Stuffed Meatballs in Tomato Alfredo Sauce from Family Foodie
- Butternut Squash and Lentil Pot Pie from Curious Cuisiniere
- Mini Meatball and Goat Cheese Risotto from MarocMama
- Onion Tart {Zwiebelkuchen} from The Not So Cheesy Kitchen
- Slow Cooker White Chicken Chili from Neighborfood
Decadent Desserts:
- Pumpkin Marshmallows from Home Cooking Memories
- Salted Caramel Apple Crisp Bars from Table for Seven
- Apple Cider Five Spice Caramels from girlichef
- Italian Apple Torta from La Bella Vita Cucina
- Apple Fig and Pomegranate Crisp from Take a Bite Out of Boca
- Caramel Apple Sugar Cookie Pizza from Chocolate Moosey
- Pumpkin Bourbon Pie with Walnut Crumble from Gotta Get Baked
- Camotes Enmielados (Mexican Candied Yams/Sweet Potatoes) from La Cocina de Leslie
- Maple Syrup Pumpkin Bars from What Smells So Good?
- Pear Almond Graham Cracker Tart from Vintage Kitchen Notes
- Walnut-Stuffed Baked Apples from Foxes Loves Lemons
- Buttery Bourbon Ice Cream from NinjaBaking
- Caramel Apples from Pies and Plots
- Funnel Cakes from The Texan New Yorker
- Pumpkin Chocolate Chip Oatmeal Cookies from In The Kitchen With KP
- {Gluten-Free} Pumpkin Swirl Pecan Crumb Cake from Cupcakes & Kale Chips
- Chocolate Pumpkin Swiss Roll Cake from Big Bear’s Wife
- Hot Apple Pizza from Cindy’s Recipes and Writings
- Savory & Sweet Coconut Cream Salted Caramel Apples from Sue’s Nutrition Buzz
Tasty Drinks:
- Pumpkin Juice – Harry Potter Style from The Dinner-Mom
- The Best Wines for Fall Foods from ENOFYLZ Wine Blog
Don’t forget to join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
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Monkfish is so delicious; I have not seen it yet at our fish market. I will need to keep an eye out for it!
I’m sure once it gets cooler over there, you’ll start seeing it.
With dashi, shitake and daikon in the mix, you can only win with this stew. And as an anchovy fan, I am quite sure your agh-jim was “awesome.” =)
Thanks Kim! I hope you give it a try!
I will have to be on the lookout for monkfish, it looks delicious.
Monkfish has a really great meaty texture. Also great for curries.
Brings back memories of my visit to Seoul, South Korea years ago! I’d love to visit again for the interesting foods and fantastic shopping!
Thanks! Were you visiting for fun? Seoul is pretty intense…the last time I was there was in ’91!
What a scary looking fish! But I bet it is delicious soup!
Yeah, never really knew what it looked like until recently!
Your soup looks fabulous, but that fish is… the weirdest thing I’ve ever seen! LOL But regardless, I’d eat him if he winds up looking like your soup at the end!
It’s a fish that I never want to run (swim?) into! Thankfully, Whole Foods doesn’t not display the whole fish!
Monkfish are so ugly! I don’t think I’ve ever seen a whole one before. My family loves the taste of monkfish, though. This would be a huge hit!
I’ve only seen the fish in its fillet form. I never knew what the fish looked like until recently! 🙂
Oh, boy, does this look delish!!! The flavor profile sounds incredibly delicious, Amy!
I want to try monkfish now. I can’t say I’ve ever had it. If I have, it wasn’t memorable. THIS, however, would be memorable.
I adore monkfish it’s strange that something so tasty comes from something so butt-ugly!
I never had monkfish! Your dish looks devine! Yum!
Don’t you kind of hate it when some odd cut of meat (ahem, short ribs) or seafood gets popular, and then more expensive? Blarg. Still, I think I’d be willing to splurge on some monkfish for this stew! And yes, I still have some of that gochujang…
I’ve never had monkfish! I wonder if I can get it around here! Looks good though!~
Amy…you’re right about that monkfish…it is only a face a mother could love! Your soup looks fantastic, and I would love to try some. I definitely dig a soup with some heat!
Every once in a while I get hungry for Monkfish, have to try your recipe!
I have never cooked with monkfish… I am not even sure if I have ever had a bite of this tasty looking fish. Looks fantastic Amy!
I always want to try monkfish, but it is an intimidating looking fish. This makes it sound easy to cook with it and I will have to try it.
The picture of that fish is downright scary. I’ve dealt with small fish before, but I think it would take some really deep breaths for me to deal with that guy.
This looks so interesting! Must try it. Looks so flavorful!
A face only a mother could love is right, Amy! But I love monkfish anyway. Your spicy stew is making my mouth water!
I used to love watching National Geographic documentaries on deep sea fish and seeing how crazy/creepy/ugly some of them are. I don’t matter what it looks like so long as it tastes good, in my opinion! “Poor man’s lobster” –> YUM! Your spicy stew sounds perfect for fall, Ames. Especially today, it’s raining cats ‘n dogs here in Vancouver. I wish you lived nearby so I could drop in and eat all of your good food, lol.
This has to be the ugliest fish I’ve ever seen but the stew looks great!
The combination of flavors here sounds wonderful! I love Monkfish, but never saw it whole–what a looker!