Monkfish Ragout

This is a wonderfully filling dish, very easy and quick to make with basic indigents usually found in the kitchen.

These measurements are good for about 4 servings.


  • 550g monkfish, skinned and cubed.
  • 2tbsp olive oil.
  • 1 small onion, chopped finely.
  • 1 red pepper prepared as 1inch pieces.
  • 115g mushrooms finely sliced.
  • 3 garlic cloves very finely chopped.
  • 1 tbsp tomato puree.
  • 2 tbsp chopped parsley
  • Pinch of oregano
  • 1 can chopped tomatoes.
  • 1 courgette, sliced
  • 8 fresh torn basil leaves.
  • Salt and pepper.
  • 150ml red wine (optional).

To Cook

Heat the oil in a heavy based saucepan or flameproof casserole over a medium heat. Add the onion, red pepper and mushrooms and cook for 5 minutes, or until beginning to soften.

Stir in the garlic, tomato puree, parsley and oregano. Cool for 1 minute. Pour in the tomatoes and wine. Season to taste with salt and pepper. Bring to the boil, then simmer gently for 10-15 minutes, or until slightly thickened.

Add the monkfish and courgette. Cover and simmer for 15 minutes, or until the monkfish is cooked (knife should not stick when inserted) and the courgette is tender but still brightly coloured.

Garnish with the basil and serve immediately with crusty bread.

Serving Suggestions

Serve with crusty bread