Monkfish with three flavours

Recipe procedure

In a casserole, heat the tomato puree with a pinch of Skaj’s fish and shellfish stock. Add pepper. Chop the marjoram and rosemary, then add them to the sauce. In a separate pan, briefly brown the prawns, clams and muscles in 2 tablespoons of oil and then add a glass of white wine.

Add the fish to the tomato puree after it has cooked for 8 minutes, then continue cooking for one more minute. Heat a small amount of oil in a separate pan and brown the slices of monkfish. Sprinkle them with white wine and add a bit of Skaj’s fish and shellfish stock that was previously diluted in boiling water.
Cook for another 4 minutes, approx.

Serve the slices after adjusting the salt and covering them with the prepared sauce, adding pepper to taste.






for 4 servings:

  • 8 slices of monkfish, approx. g 700
  • Prawn tails gr 100
  • Shelled muscles and clams, gr 200
  • Pureed tomatoes gr 100
  • Extra virgin olive oil
  • Skaj’s fish and shellfish stock
  • White wine
  • Marjoram, rosemary, pepper