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 ...

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 ...

They’re easy to add to a number of dishes, such as stews in the winter. You can wrap a whole monkfish tail, if you prefer, then slice it into portions just before serving. Prep time: 10 minutes ...

If cooking the monkfish on the bone place in a preheated oven at 200 degrees Celsius for a further 3 minutes. Serve immediately with the caponata. Feast on delicious recipes and eat your way ...

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

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 ...