Monkfish with spices (Espelette pepper and paprika)

Ingredients

• 1 kgskinned monkfish tail
• 2pink shallots
• 3 teaspoonschopped curly parsley
• 1 clovegarlic
• 6 large, peeled and deseeded; or 600 mlfresh tomatoes; or deseeded tomato pulp
• 120 mlcrab stock
• 60 ml, or 1 level teaspoon mixed with 60 ml watervegetable stock; or vegetable seasoning
• 40 mlGewürztraminer or Pinot Gris
• 1 tablespoonolive oil
• 15 gsalted churned butter
• 125 mlsingle cream
• 1 level teaspoonicing sugar
• 2 gground Espelette pepper
• 1.5 ghot paprika
• 1–2 gfleur de sel

Instructions

1. 1

   Make the sauce

   Fry the shallots and garlic with the white wine, tomatoes, crab stock and vegetable stock. Simmer for 20 minutes, then blend the sauce.

2. 2

   Pre-cook the monkfish

   Cook the monkfish in a court-bouillon for 9 minutes. Leave it to cool, then cut it into thin slices.

3. 3

   Finish the fish

   Warm the sauce and stir in the spices and cream. Add the monkfish slices and cook gently for 5–6 minutes.

4. 4

   Serve at once

   Arrange the fish on warm plates with rice or potatoes. Spoon over the sauce and serve immediately.

What is monkfish with spices?

Monkfish is a firm-fleshed fish often used in French cooking, where its substantial texture suits rich sauces and gentle cooking. This version pairs it with a tomato and wine sauce, finished with cream and warm spices.

The recipe’s character comes from the combination of Espelette pepper and paprika: one brings a distinctive peppery warmth, while the other deepens the colour and flavour. Blending the tomato base gives the sauce a smooth finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 0g protein, 0g carbs, 0g fat.

The monkfish is the main source of protein, while the tomatoes and any rice or potatoes served alongside contribute most of the carbohydrates. Cream, butter and olive oil provide much of the fat. Pair a measured portion of the sauce with vegetables and rice or potatoes to make a balanced plate.

Building the tomato sauce

Tomatoes: Fresh peeled, deseeded tomatoes make the base, while the suggested tomato pulp is a convenient alternative. Either way, simmer the mixture for the full 20 minutes before blending.

Stock and wine: Crab stock adds a seafood note, and the vegetable stock rounds out the liquid. Gewürztraminer or Pinot Gris supplies a little aromatic depth; use whichever is available.

Preparing the monkfish

Pre-cooking: The recipe first cooks the monkfish for 9 minutes in court-bouillon, then cools it before slicing. This gives you manageable pieces for the final, gentle cooking in the sauce.

Slicing: Cut the cooled fish into thin slices as directed. Handle them carefully when adding them to the sauce so they stay intact.

Getting the texture right

A smooth sauce: Blend the tomato mixture after simmering, before adding the cream and spices. Stir these in once the sauce is warm, rather than letting it boil vigorously.

Tender fish: Cook the slices gently for 5–6 minutes. Keep the heat low and stop when the fish is heated through and just cooked; prolonged cooking can make it firm.

Timing the recipe

The sauce simmers for 20 minutes, the monkfish pre-cooks for 9 minutes, and the final cooking takes 5–6 minutes. Allow time for the fish to cool before slicing, and coordinate that pause with the sauce preparation.

The listed total time is 40 minutes, so have the ingredients ready and the serving plates warming while the final stage is under way.

What to serve alongside

Rice: Plain rice is a simple match for the creamy, spiced sauce and makes it easy to serve every last spoonful.

Potatoes: Boiled or steamed potatoes are the other suggested accompaniment. Keep the side simply prepared so the fish and sauce remain the focus.

Recipe notes & tips

• Use the tomato pulp alternative if you want to avoid peeling and deseeding fresh tomatoes.
• Let the monkfish cool before slicing so it is easier to handle.
• Keep the final cooking gentle to help the thin fish slices stay tender.
• Warm the serving plates before plating, as the recipe recommends serving the dish immediately.
• Taste the sauce before adding the fleur de sel, since the salted butter and stock may already contribute salt.

Variations

• Use Pinot Gris: Choose it instead of Gewürztraminer for the white wine in the sauce.
• Choose tomato pulp: Use 600 ml of deseeded tomato pulp in place of the six fresh tomatoes.
• Adjust the heat: Reduce the Espelette pepper or paprika for a milder sauce.
• Serve with rice: Spoon the sauce over rice to make a simple accompaniment.
• Serve with potatoes: Pair the fish with potatoes instead of rice, as suggested in the recipe.

Common mistakes to avoid

• Boiling the finished sauce hard: Keep it at a gentle heat when the cream and fish are added.
• Skipping the cooling pause: Cool the pre-cooked monkfish before cutting it into thin slices.
• Overcooking the slices: Limit the final cooking to the stated 5–6 minutes and keep it gentle.
• Leaving the sauce unblended: Blend it after the 20-minute simmer for the smooth texture described.
• Serving on cold plates: Warm the plates so the dish can be served hot straight away.

How to store

Refrigerate leftovers promptly in a covered container and use within 1–2 days. Reheat gently in a covered pan until hot throughout, taking care not to boil the creamy sauce or overcook the fish.

Frequently asked questions