Tag Archives: monkfish

A Monkfishy tail!

It was my suggestion – let’s have something special for dinner on Valentine’s night rather than go to a restaurant serving food at hiked up prices (I’m sorry to all restaurateurs, I used to be one myself)! So that let Peter off the hook. Ha,ha …… fish, hook!! Okay, not that funny. I hear you sigh, so I’ll get on with the tail ……..

I bought a large frozen monkfish tail from the fishmonger – it weighed about one and half kilos, so needed a day to defrost. I also bought some frozen cooked prawns – they didn’t really add anything to the taste or texture of the dish, so next time I’ll buy a few frozen uncooked tiger prawns. In hindsight, I don’t know what possessed me not to buy the real mccoy – I’ve made this dish many times and not compromised it before!

A monkfish tail weighing about a kilo will feed four people – I made far too much as usual, despite having a permanently hungry teenage boy in the house. I think monkfish is one of my favourite fish because there is no fiddling around with little bones, allowing one to be confident in getting stuck in. The meat is dense so you don’t really need copious quantities and it marries well with prawns, especially the bigger bite size ones. The added vegetables increase the flavours and textures and a dash of Moscatel wine gives a slight sweetness and depth to this deliciously velvety sauce.

It was a truly fishilicious meal and I recommend it all!!

 

Monkfish and Prawns in Moscatel Wine and Cream with Rice

Ingredients:

  • A monkfish tail (a kilo would serve 4 people)
  • 400g prawns 
  • 2 leeks, chopped into rounds
  • 2 sticks of celery, finely chopped
  • 2 large cloves of garlic, chopped
  • 1 sweet red pepper, chopped
  • 2 carrots, thinly sliced
  • a good ‘glug’ of Moscatel wine, or white vermouth
  • a cup of fish stock
  • salt and pepper
  • double cream
  • chopped parsley to garnish

Directions:

  1. If frozen, defrost the monkfish tail.
  2. Remove the meat from the central bone.
  3. Remove the membrane and cut the meat into chunks.
  4. Set the chunks of fish on a piece of kitchen towel to absorb excess liquid.
  5. Defrost the prawns.
  6. Add 3 tablespoons (approximately) of olive oil to a pan or wok and place on the heat.
  7. Add the prepared leeks, celery, pepper, garlic and carrots to the oil.
  8. Season generously.
  9. Add the Moscatel and the fish stock and simmer for 10 to 15 minutes.
  10. Add the cream and mix together.
  11. Add the monkfish and if the tiger prawns are uncooked, add them also.
  12. If using pre cooked shrimps add these for just a minute at the end.
  13. Cook until the monkfish turns from a translucent colour to white.
  14. Garnish with chopped parsley and serve with rice.