This monkfish recipe is my all time favorite. I first tasted monkfish
in Portugal in 1981 and when I got home, I developed this tomato and
white wine sauce to go with it – a huge success with all my friends and
This is one ugly fish, I must say – you don’t get to
see the head very often thank goodness, just the tail – the meat of
which is divine. It has a face that only a mother would love!
Before you cook monkfish, you must take all the skin/membrane off – if you don’t it toughens as it cooks – you’ll need a sharp knife to do this, just pull and peel until it’s gone.
Also, it’s important to fry off the monkfish chunks quickly in oil – if you don’t it will shred in the sauce and will be more reminiscent of white crab meat. You just need to seal it like you would chunks of beef or other meats.
It will still taste very nice, but won’t give you the satisfying meaty chunk
Monkfish with tomatoes and olives
- 2 tbspns olive oil
- 2 cloves garlic, skinned and crushed
- 1 small onion, peeled and chopped
- 1lb (450g) ripe tomatoes – skinned and chopped (or can of chopped plum tomatoes)
- 1 250 ml glass white wine
- 1 tbspn tomato puree
- basil – 1 tspn dried, handful, fresh
- 1lb (450g) monkfish tail – cut into cubes
- 6 oz (150g) peeled and defrosted cooked shrimp
- 12 black olives – pitted
1 tbspn oil in a pan and soften the garlic and onion. Add the
tomatoes, tomato puree, wine and basil and simmer until thickened.
In another pan, heat 1 tbspn olive oil and quickly fry off the monkfish. The idea is to seal it, not cook it through.
Add the monkfish and oil to the tomato sauce and simmer gently for about 5 minutes – until the monkfish is cooked.
Add the prawns and olives and heat through.
with boiled new potatoes or saute potatoes, green beans, broccoli and
cauliflower. Provide some fresh crusty bread to mop up the sauce.
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By Liz Alderson, Mar 21, 2017
Gorgeous meaty monkfish cooked in a tomato and wine sauce.
Prep Time: 15 minutes
Cook time: 20 minutes
Main Ingredient: monkfish, tomato, shrimp