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Seafood Recipes



Monkfish with mussels, leeks and courgettes. This hearty dish, is full of delicious, satisfying flavours and would be equally good for lunch or dinner.

Serves: 4

Prep time: 16-20min 

Cooking time: 16-20min


  • 4 x 180g monkfish tails
  • 60g garlic herb butter, diced and chilled
  • 1 carrot, peeled into ribbons, blanched and refreshed
  • 1 courgette, sliced and cooked until tender
  • 1 leek sliced into rings and boiled until tender
  • 4 potatoes boiled and sliced

Mussel Broth

  • 20 mussels
  • 2 tomatoes, chopped
  • 2 tbsp tomato paste
  • 125ml apple juice
  • 125ml fish stock
  • 1 tbsp chopped carrot
  • 1 tbsp chopped onion
  • 1 tbsp chopped celery
  • 1 clove garlic, chopped
  • 1/4 tsp white peppercorns
  • 1/4 tsp coriander seeds
  • 1/4 tsp fennel seeds
  • 1 sprig parsley
  • 1 sprig thyme
  • 1 sprig tarragon
  • 1 bay leaf


Mussel Broth

  1. In a pan big enough to take the mussels, sweat the vegetables and garlic in a little oil for 5 minutes then add the tomatoes, peppercorns, seeds, herbs, and tomato paste. Cook for 5 minutes then add the mussels, cover with a lid, and cook until the mussels open.
  2. Remove the mussels with a slotted spoon and reserve.
  3. Add the fish stock and apple juice to the pan and bring to the boil. Then turn to simmer and cook out for about 20 minutes then strain through a sieve.


  1. Season the monkfish and fry in a hot non stick pan in a little oil until cooked through, approximately 6 minutes, turning regularly.

To assemble

  1. Warm the mussel broth and add the vegetables and mussels to warm through, whisk in the garlic herb butter a little at a time.
    Divide some of the vegetables into the serving bowls, top with the fish, then spoon any remaining vegetables and mussels over the fish, along with the mussel broth.