Seafood Stew

About 3 Tablespoons Olive oil

About 1 lb. Monkfish, cut into large chunks (inch-and-a-half to two-inch cubes)

Salt & pepper

2 large cloves Garlic, finely chopped. (about 2 Tablespoons)

1 Lemon

About 1 teaspoon dried oregano

1 Cup dry white wine, such as Sauvignon Blanc

About 1 lb. of littleneck clams, rinsed well

2 Tablespoons butter

Season monkfish with salt and pepper. In a large sauté pan with lid, sear monkfish over medium heat. Cook 2-3 minutes on each side. Remove monkfish from pan, reserve. Add garlic, oregano and zest of lemon to pan. Sauté briefly and add wine. Cook wine 3-5 minutes or until most of the alcohol has burned off. Add monkfish back to the pan with clams. Cover and cook about 5 minutes, or until all clams have opened. Remove monkfish and clams into a large serving bowl. Off heat, add butter and juice of ½ lemon to pan, stirring to combine. When butter is incorporated, pour broth over seafood and serve immediately.

Serving suggestions: over rice or pasta, with crusty bread for dipping.