Monkfish
Firm, lean monkfish with a meaty texture and a central bone that is useful for stock.
What it offers and why to use it
Firm, lean monkfish with a meaty texture and a central bone that is useful for stock. Bake, grill, steam, pan-fry or add to rice dishes and stews, avoiding overcooking so the flesh remains juicy.
Firm, lean monkfish with a meaty texture and a central bone that is useful for stock.
From shopping to cooking
Choose
Choose fish with a clean sea aroma, bright skin, clear eyes and firm flesh. Fillets should look moist, not dull or dry.
Store
Keep at 0–4 °C, covered and separate from ready-to-eat foods, and cook as soon as possible. Freeze promptly if it will not be used fresh.
Prepare
Bake, grill, steam, pan-fry or add to rice dishes and stews, avoiding overcooking so the flesh remains juicy.
How to make the most of it
Good pairings
Pairs well with olive oil, lemon, garlic, parsley, tomato, potatoes, rice and seasonal vegetables.
How to substitute it
Replace with a fish of similar firmness and fat content, then adjust cooking time to the thickness of the portion.
Recipes with monkfish
Monkfish and artichoke rice
Pescatarian
Monkfish with surimi elvers in green sauce
Pescatarian
Oven-finished monkfish and potato stew
Pescatarian
Is any information missing? You can report a nutrition or practical correction.
Suggest a correction →