Monkfish with Winter Vegetables Recipe

Serves 4
Preparation time 20 minutes
Cooking time about 40 minutes
2 tablespoons olive oil


25 g (1 oz) butter
1 red onion, chopped
2 garlic cloves, chopped
325 g (11 oz) parsnips, peeled and diced
375 g (12 oz) swedes, peeled and diced
375 g (12 oz) turnips, peeled and diced
300 g (10 oz) carrots, peeled and diced
1 teaspoon chopped thyme
1 tablespoon chopped sage
1 teaspoon chopped dill
1 tablespoon chopped oregano or 1 teaspoon dried oregano
2 bay leaves
500 g (1 lb) monkfish tail, cubed
150 ml (¼ pint) white wine
150 ml (¼ pint) vegetable stock
salt and pepper

Read also: Monkfish and Sweet Potato Curry Recipe

monkfish with winter vegetables
Heat the oil and butter in a large, heavy-based saucepan over a medium heat,
add the onion and garlic and fry for 8–9 minutes or until softened and lightly
golden. Add the remaining vegetables and the herbs and stir for 10 minutes or
until lightly golden. Remove with a slotted spoon and set aside.

Increase the heat to medium-high, add the monkfish and season with salt and
pepper. Fry for 3–4 minutes, stirring occasionally, or until lightly coloured all
over. It may be necessary to add an extra teaspoon of oil.

Return the vegetables to the pan, then pour over the wine and stock and stir
gently. Bring to the boil, then reduce the heat, cover and simmer gently for 8–10
minutes or until the fish is cooked through and the vegetables are tender. Serve
with steamed curly kale and crusty brown bread.

For monkfish in red wine, make as above, replacing the dill with 1 tablespoon
chopped rosemary and the white wine and vegetable stock with 300 ml (½ pint)
red wine and a 400 g (13 oz) can chopped tomatoes.

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