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4
Easy
By Mark Hix
Published 2010
Monkfish, cod and skate cheeks are a bit easier to get hold of these days, with the increased demand from restaurants. A few years ago you may have got a slightly odd look from your fishmonger if you had asked for them.
Bring the fish stock to the boil in a saucepan. Meanwhile, quarter the fennel bulb, cut into 2cm chunks and separate the layers. Add the fennel to the stock and simmer for 6-7 minutes until tender, then remove with a slotted spoon and leave to cool on a plate.
Add the monkfish cheeks to the stock and simmer for 2-3 minutes, then drain in a colander over a bowl to reserve the stock.