Darina Allen

Poached Monkfish with Red Pepper Sauce

Preparation info
  • serves

    6

    • Difficulty

      Easy

Appears in
Darina Allen's Simply Delicious Suppers
Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

This is by far the most popular monkfish dish in our restaurant. Serve it sparingly for a special occasion and don’t compromise the recipe!

Ingredients

  • 675 g monkfish tails, carefully trimmed of skin and membrane
  • 1.1 litres water
  • 1

Method

Cut the monkfish tails into 1cm collops and refrigerate until needed. Seed the red pepper and dice the flesh into 3mm cubes. Sweat gently in 1 teaspoonful of butter in a covered pot until soft (its really easy to burn this so turn off the heat after a few minutes a