Monkfish is available year round. The tail is readily available; cheeks are also sold by some fishmongers. Sold fresh, the tail meat is usually skinned and filleted. In some countries monkfish ...

Although terrifying, the monkfish is one of the most underrated fish that you should try at least once. The tails can be cleaned ... newsletter for delicious recipes, cooking tips, kitchen hacks ...

Method Bring the fish stock to the boil in a saucepan and add the fennel halves. Simmer for 6-7 minutes, or until tender, ...

A versatile recipe, this can be served hot as an accompaniment ... If you're wary of approaching fish on the bone, not to worry; you could use tails of monkfish off the bone or a lovely fillet ...

Preheat a large pot or Dutch oven on medium high heat. Season the monkfish pieces well with fine sea salt. Add 2 tbsp of the rapeseed oil to the pot followed by the monkfish. Allow to sear on ...

This is a very simple recipe with a piece of lightly spiced monkfish on a bed of aubergine purée served with a sharp, slightly spicy dressing. Monkfish is available year round. The tail is ...