61min 4 ppl
Monkfish Cheeks Braised with Root Vegetables
57 minutes
4 people
Medium31–60 min or 7–12 steps
57 min · 10 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 38g
Carbs 28g
Fats 14g
About this dish
Monkfish cheeks hold their shape and absorb flavour far better than fillets under slow, gentle heat — here they're braised in a saffron-scented fish stock reduced with dry vermouth, which gives the broth a depth that makes this feel closer to a bistro daube than a simple fish stew.
Allergy Info
Dairy, Celery, Sulphites, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Carrotspeeled and cut into 2cm batons2 medium
- Parsnipspeeled and cut into 2cm batons2 medium
- Celeriacpeeled and cut into 2cm cubes1 medium
- Waxy potatoespeeled and cut into 2cm cubes2 medium
- Leekwhite and pale green parts only, sliced into 1cm rounds1 medium
- Onionfinely diced1 medium
- Garlic clovesthinly sliced4
- Fresh thyme2 sprigs
- Fresh bay leaves2
- Flat-leaf parsleyfinely chopped10 g
Fish & Seafood
- Monkfish cheekstrimmed of grey membrane and sinew800 g
Dairy & Eggs
- Unsalted butter20 g
Tins & Jars
- Fish stockgood quality400 ml
- Tomato paste2 tbsp
Spices & Seasonings
- Saffron threads1 generous pinch
- Fine sea saltplus more to taste1 tsp
- White pepperfreshly ground0.5 tsp
Oils & Condiments
- Dry vermouthsuch as Noilly Prat150 ml
- Extra-virgin olive oil3 tbsp
Utensils
- Wide heavy-based casserole
- Meat thermometer
Method
1
Pat the monkfish cheeks dry with kitchen paper. Season all over with ½ tsp of the salt and the white pepper. Steep the saffron threads in 2 tbsp of warm fish stock and set aside.
Approx. 3 minutes
2
Heat the olive oil in a wide, heavy-based casserole over high heat until shimmering. Sear the monkfish cheeks in a single layer for 90 seconds per side until deeply golden, then transfer to a plate — they will not be cooked through at this stage.
Approx. 3 minutes
3
Reduce the heat to medium. Add the butter to the same casserole, then sweat the onion and garlic, stirring frequently, for 5 minutes until softened and translucent with no colour.
Approx. 5 minutes
4
Add the tomato paste and cook, stirring constantly, for 2 minutes until it darkens to a brick-red and begins to stick slightly to the base.
Approx. 2 minutes
5
Pour in the vermouth and scrape up all the caramelised bits from the bottom of the pan. Simmer for 3 minutes until the liquid reduces by half and the sharp alcohol smell dissipates.
Approx. 3 minutes
6
Add the carrots, parsnips, celeriac and potatoes, then pour in the remaining fish stock along with the saffron-steeped stock. Nestle in the thyme sprigs and bay leaves. Season with the remaining ½ tsp salt. Bring to a gentle simmer.
Approx. 3 minutes
7
Cover the casserole with a lid slightly ajar and cook over low heat for 20 minutes until the root vegetables are just beginning to turn tender when pierced with a knife.
Approx. 20 minutes
8
Add the leek rounds, nestling them among the vegetables, and cook uncovered for 5 minutes until the leeks soften.
Approx. 5 minutes
9
Return the seared monkfish cheeks to the casserole, pressing them gently down into the broth. Cover and braise over the lowest heat for 10 minutes, until the cheeks are opaque throughout and register 63°C on a meat thermometer inserted into the thickest piece.
Approx. 10 minutes
10
Remove the thyme sprigs and bay leaves. Taste the broth and adjust seasoning. Ladle into warmed shallow bowls, scatter generously with flat-leaf parsley, and serve immediately with crusty bread or steamed rice to catch the broth.
Approx. 3 minutes
