Monkfish with a Mussel Broth

Monkfish with a Mussel Broth


  • 2 monkfish fillets
  • Mussels 500 g
  • Curry powder 10 g
  • 2 bay leaves
  • Thyme
  • White wine 300 ml
  • Celery 50 g
  • Carrots 50 g
  • Leeks 50 g
  • 2 cloves of garlic
  • Double cream 100 ml
  • Fresh coriander 20 g
  • Salt
  • Pepper
  • Saffron

Cooking Instructions

  1. Cover monkfish fillet with salt and curry powder. Salt helps to extract the extra water. Leave the fish for 5 minutes.
  2. Now, on to the mussel broth. Take 500 g of mussels, put them into hot pan. Add thyme and bay leaves.
  3. Pour 300 ml of white wine. Cook for 30 seconds.
  4. Shell the mussels.
  5. Cut celery, carrots, leeks and garlic. Add saffron, salt and curry powder. Strain mussel broth in. Reduce.
  6. Put in the mussels. Bring it to the boil.
  7. Add 100 ml of double cream. Chop fresh coriander.
  8. Remove extra water from the fillets. Now, put the monkfish into the hot pan with olive oil. Cook until nicely colored. Cut nice big chunky slices.
  9. Serve the fish with mussel broth. Cook this recipe with a photo!

See: Other Fish Recipes by Gordon Ramsay

See: Other Seafood Recipes by Gordon Ramsay

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