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Monkfish Ragout             HT   MC   30mins

Serves 4      Hot   Fish  Alcohol Main course  Gluten Wheat free  Eggless  



450g/1lb Monkfish, cubed

Salt and Black Pepper

3 tbsp Olive Oil

1 Onion, chopped

2 Garlic Cloves, finely chopped

450g/1lb Tomatoes, skinned and diced

120ml/4fl.oz. White Vermouth

1 Sprig Fresh Tarragon

Grated zest of 1 Lemon

2 tbsp Crème Fraîche




1. Lightly season the monkfish with salt and pepper. Heat the oil in a frying pan over a high heat add the monkfish and fry for 2 minutes, until it turns white and looks cooked on the outside. Remove with a slotted spoon and set aside.


2. Add the onion and garlic to the pan and sauté until softened.


3. Stir in the tomatoes, tarragon leaves, grated lemon zest and vermouth bring to the boil and boil rapidly for 5 minutes.


4. Return the monkfish to the frying pan, stir in the crème fraîche, reduce the heat at once and simmer gently for 5 minutes, or until the fish is cooked through. Serve immediately.




More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

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