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Monkfish and Prawns in Tomato Wine Sauce

This recipe comes from Liz Alderson who runs a UK recipe site called <click here>

The title of the site really speaks for itself but if you would like to find out more about Liz, its creator and editor, then have a look at her page under the Biography section <click here>

Here's one of a couple of great monkfish recipes which can be served with a great vegetable idea as well.

I first tasted monkfish in Portugal - it was fabulous - and it's one of my favourite fish to date.

It is quite an ugly brute and only the tail is edible - you're not likely to see a whole monkfish at your fishmongers, just the tail.

A membrane covers the tail and it's worth getting every scrap off that you can - if you don't then it shrivels into the membrane when it cooks - it doesn't spoil the taste, just the appearance.

Also, it's important to fry it off before adding to a dish. Just heat a tablespoon or so of oil and quickly cook it to seal. It has a tendency to shred and it resembles white crab meat. Once again, it doesn't spoil the finished taste but you don't get the satisfying chunks of monkfish in the dish.

OK then - lecture over - here's the first of my monkfish recipes, a very special recipe for Monkfish and Prawns in a Tomato and Wine sauce with Black Olives. I will also give you the veg recipe <click here> I like to serve with this - very tasty!


olive oil
2 cloves garlic, peeled and crushed
1 onion, peeled and finely diced
2lb (900g) ripe tomatoes, peeled and chopped
1 tbspn tomato puree
6 fl oz (150 ml) white wine
1lb (450g)monkfish - cut into cubes
8 oz (225g) cooked peeled prawns
12 black olives - pitted and halved


  • Heat about 2 tablespoons of olive oil in a pan and gently fry the onion and garlic until softened.
  • Add the tomatoes, purée and wine and simmer for about 20 minutes until thickened.
  • Heat about 1 tablespoon olive oil in a frying pan and quickly fry off the cubes of monkfish - not too long, just enough to seal it.
  • Add the monkfish to the sauce and simmer for 5 minutes.
  • Add the prawns and olives and cook a further 2 minutes or so until they're heated through and the monkfish is cooked.
  • I like to serve this with buttered new potatoes and a vegetable au gratin <click here>.

Serves 4

Liz Alderson

For more seafood recipes go to