Stir the monkfish into the stew, return to a gentle simmer, then cover and cook gently for 8–10 minutes, until the fish is easy to flake apart. Taste and add more salt and pepper if needed.
Scrub any shellfish you are using and cut up the fish into big bite-sized pieces. Drop these into the simmering stew and cook until the shells open. Discard any that remain closed after a few minutes.
Different types of cod fish are caught across coastal regions of Canada, and have been a resource of crucial importance to Indigenous peoples. It provides them with more than nutrients, it also plays ...
Bobby Flay's version of the famous Italian-American seafood stew from Fisherman's Wharf in San Francisco features large pieces (in abundance) of fresh shrimp, snapper, and littleneck clams.