Monkfish with chorizo crust and spiced beans

  • medium
  • 4
  • 50 minutes
Not yet rated

Marcus Wareing capitalises on the meaty nature of monkfish tails in this delicious recipe, as they stand up well to the bold, Spanish flavours of the chorizo crust and spiced beans. Perfect for a dinner party, the crusted monkfish can be prepared and pan-fried when ready to serve.

First published in 2015




Chorizo crust


Spiced beans


  • Food processor or blender
  • Non-stick frying pan


Place all the ingredients for the chorizo crust into a food processor and whizz until a paste has formed. If it looks a little dry, pulse again with a few dashes of olive oil
On a piece of clingfilm, spread one quarter of the crust mix into the length and circumference over a piece of monkfish. Fold the clingfilm over the fish and roll until it forms a sausage. Tie the ends to tighten the clingfilm, then place in the fridge. Repeat with the remaining three pieces of monkfish
Place the drained beans into a saucepan with the carrot, 1 halved onion, celery and thyme. Add the chicken or vegetable stock. Top up with cold water to cover and bring to a gentle simmer. Cook for 15-20 minutes until the beans are soft, then strain, reserving the liquid, but removing the vegetables
Heat 1tbsp of the vegetable oil in a medium sized frying pan over a moderate to high heat. Thinly slice the 2nd onion and add to the pan with the garlic and cook until soft. Add the tomato purée, turmeric, paprika and cumin and cook for a further 2-3 minutes
In another frying pan, heat the remaining oil until smoking, toss in the cherry tomatoes, season with salt and pepper and cook until evenly browned. Add the tomato purée to the bean mixture with the reserved cooking stock. Allow to simmer gently. Add the cherry tomatoes and adjust the seasoning if necessary
To cook the monkfish, heat the vegetable oil in a non-stick frying pan over a moderate heat. Carefully unwrap the monkfish from the clingfilm and place in the pan. Brown lightly all over, then add the butter and continue cooking for around 5 minutes, until the fish is cooked through. Add the chopped parsley to the beans and serve with the monkfish

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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