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Monkfish boiled in cider


  • 2 1/2 lb (1.1kg) monkfish tail
  • 1 big onion
  • 50 cl of brut ordinary cider
  • ½ teaspoon of salt
  • 1/4 teaspoon star curry
  • 2 tablespoons virgin olive oil

image. C. Guintard


  1. Remove the tough grey skin and pink membrane from the monkfish tail. No need to remove the central bone
  2. chop the monkfish in quite big pieces
  3. Finely chop the onion
  4. heat the oil in a large frying pan over a medium heat.
  5. Saute the onion
  6. add the cider and make it boil
  7. Add curry and salt
  8. drop the pieces of monkfish
  9. heat it to make it boil again.
  10. Remove from the heat
  11. 30 minutes before diner, heat the meal moderately
  12. appreciate this meal with boiled potatoes or rice and with cider …

The sauce, very liquid, can be consumed later as a soup with onions.

This meal is well done when monkfish pieces have a yellow extern colour and a white one inside, both having different tastes.

Enjoy !!