Monkfish Cheek and Fennel Pie

Preparation info
  • Serves


    • Difficulty


Appears in
Hix Oyster & Chop House

By Mark Hix

Published 2010

  • About

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.


  • about 1 litre fish stock
  • 2 fennel bulbs, trimmed
  • 450-500 g


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.