Monkfish is available year round. The tail is readily available; cheeks are also sold by some fishmongers. Sold fresh, the tail meat is usually skinned and filleted. In some countries monkfish ...

Monkfish is available year round. The tail is readily available; cheeks are also sold by some fishmongers. Sold fresh, the tail meat is usually skinned and filleted. In some countries monkfish ...

Aguijjim is a braised spicy monkfish dish that showcases one of the ocean’s most unusual creatures. Often described as one of ...

Method Bring the fish stock to the boil in a saucepan and add the fennel halves. Simmer for 6-7 minutes, or until tender, ...

They’re easy to add to a number of dishes, such as stews in the winter. You can wrap a whole monkfish tail, if you prefer, then slice it into portions just before serving. Prep time: 10 minutes ...