Clay's Kitchen : Fish Recipes

Fish Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Monkfish Casserole

In France the 'meaty' middle of the Monkfish is usually the only part eaten. Known as Gigot de Mer, it is often roasted. However, it can be fried, grilled or poached. Try this Monkfish recipe for which you will need some previously prepared fish stock.

2 tablespoon. of Sunflower Oil
2 Red Onions, chopped
1 large garlic clove, optional
1 green Pepper, sliced
4 Potatoes, sliced
1 pound of tomatoes, tinned will do
2 tablespoon. of tomato Purée
1 pint of Fish Stock
1 ½ pounds of Monkfish, chopped into varying sizes
Black Pepper and Salt

Heat up the oil in a large pan and add the chopped onions. Sauté until they start to soften, about 5-7 minutes. Now add the green pepper, garlic (crushed) and the tomatoes, cook for 2-3 minutes more before adding the potatoes. Stir in the tomato purée and add the fish stock, just covering the vegetables. Add seasoning to taste. Cover and gently simmer until the potatoes are almost tender. Now add the fish and cook for a further 5-10 minutes until the fish is tender. Serve with a good granary bread and a vegetable of your choice.

The following is a recipe for a good fish stock.

1 pound of Fish trimmings, always include fish bones, and heads as they will add 'body' to your stock
1 ½ pints of Water
¼ pints of dry white Wine (sweet won't do!)
1 large carrot, sliced
1 Onion, sliced
Black Peppercorns, about 10 will do
Fresh Parsley, 2 sprigs
Fresh Thyme, 2 sprigs
1 whole fresh Bay Leaf, 2 broken-up if using dried

Discard any guts or gills from the fish trimmings before placing the fish in a large saucepan together with the other ingredients. Cover the pan and bring to the boil. Gently simmer for 30-40 minutes skimming off the 'gunge' when necessary. Pass the cooked fish through a medium mesh sieve pushing through as much vegetable mixture as you wish. If you want a clear stock, strain through a muslin-lined sieve and discard all of the solids. It is possible to pour the stock into ice cube moulds and freeze it, this way it should keep for at least 2 months before using.

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