Monkfish with Chorizo Crust & Spicy Beans


Monkfish with Chorizo Crust & Spicy Beans
Recipe Type: RECIPE_TYPE
Cuisine: CUISINE
Author: Marcus Wareing via Great British Chefs
Prep time:
Cook time:
Total time:
Serves: 4
A delicious monkfish recipe by MIchelin starred chef Marcus Wareing
  • Chorizo crust
    1 garlic clove, peeled and crushed
    1/2 tsp of smoked paprika
    1 pinch of salt
    100g of brown bread, crusts removed
    1 tsp of unsalted butter
    100g of cooking chorizo, skin removed and sliced thinly
    20g of blanched almonds


    4 monkfish tails, approximately 100g each
    2 tbsp of vegetable oil
    1 tbsp of unsalted butter

    Spiced beans
    150g of haricot beans, tinned
    1 carrot, peeled
    2 onions
    1 celery stick
    1/4 bunch of thyme
    200ml of Vegetable stock
    1 tbsp of vegetable oil
    2 garlic cloves, peeled and crushed
    3 tbsp of tomato purée
    1 tsp of ground turmeric
    1 tsp of smoked paprika
    1 tsp of ground cumin
    300g of cherry tomatoes
    1/2 tsp of salt
    1/2 tsp of coarsely ground black pepper
    1/4 bunch of fresh parsley, chopped
    1 onion, peeled and sliced
    1 tbsp of vegetable oil

  1. Place all the ingredients for the chorizo crust into a food processor and whizz until a paste has formed. If it looks a little dry, pulse again with a few dashes of olive oil

    On a piece of clingfilm, spread one quarter of the crust mix into the length and circumference over a piece of monkfish tails. Fold the clingfilm over the fish and roll until it forms a sausage. Tie the ends to tighten the clingfilm, then place in the fridge. Repeat with the remaining three pieces of monkfish.

    Place the drained beans into a saucepan with the carrot, 1 halved onion, celery and thyme. Add the chicken or vegetable stock. Top up with cold water to cover and bring to a gentle simmer. Cook for 15-20 minutes until the beans are soft, then strain, reserving the liquid, but removing the vegetables

    Heat 1tbsp of the vegetable oil in a medium sized frying pan over a moderate to high heat. Thinly slice the 2nd onion and add to the pan with the garlic and cook until soft. Add the tomato puree, turmeric, paprika and cumin and cook for a further 2-3 minutes

    In another frying pan, heat the remaining oil until smoking, toss in the cherry tomatoes, season with salt and pepper and cook until evenly browned. Add the tomato puree to the bean mixture with the reserved cooking stock. Allow to simmer gently. Add the cherry tomatoes and adjust the seasoning if necessary

    To cook the monkfish, heat the vegetable oil in a non-stick frying pan over a moderate heat. Carefully unwrap the monkfish from the clingfilm and place in the pan. Brown lightly all over, then add the butter and continue cooking for around 5 minutes, until the fish is cooked through. Add the chopped parsley to the beans and serve with the monkfish

    With thanks to