How do I cook monkfish?
Trying out a new recipe can be difficult, even daunting for the most experienced chef. One of the things we work toward at the Fishermen's Alliance is to educate and encourage people to try a new seafood species in their every day meals.
We have partnered with well-known chefs to bring you some options for preparing seafood caught straight from the Cape Cod waters. This recipe was featured in the September edition of Cape Cod Life magazine with monkfish fisherman Doug Feeney, F/V Noah.
Mac's Seafood Monkfish & Clams Marinara
- ¼ cup olive oil
- 1 sweet onion, chopped
- 1 small shallot, minced
- 6 cloves garlic, minced
- 1 tsp. red pepper flakes
- 1 tsp. paprika
- a few sprigs of fresh thyme or 1 tsp. dried thyme
- 1 cup white wine
- 2 28 oz. cans of crushed tomatoes
- 36 littleneck clams
- 3 lbs. monkfish
- salt & pepper
- fresh parsley, minced
- crusty country bread, toasted
- Warm olive oil in a large Dutch oven or stew pot.
- Add onion, shallot, and garlic and sauté gently for a minute or two until aromatic. Stir in the red pepper flakes, paprika and thyme. Add wine and simmer for another minute, then add crushed canned tomatoes with juice.
- Let the sauce simmer for a few minutes while you scrub the clams in cold water. Trim the membrane off the monkfish, cut it into big, thick medallions and generously season with salt and pepper.
- Drop the clams into the pot first. Once the clams begin to open, add the monkfish and poke them down gently into the bubbling stew. Simmer for just a few minutes until the monkfish is cooked up white and firm.
- Serve the stew in big, wide bowls with minced parsley and toasty bread on top.
Restaurant Tip: To build flavor, heat a skillet, drizzle in a little olive oil, and sear the monkfish to get it nice and caramelized on one side before you add it to the pot.
If you are in Chatham, feel free to stop by our headquarters at 1566 Main St. Chatham, MA 02633 and grab a few of the other recipe cards we have in our entry way.