Monkfish, Prawn and Scallop Stew

A luxurious mixture of seafood is given a French flavour in Ed Baines's rich and sophisticated recipe
By Ed Baines
Monkfish, Prawn and Scallop Stew
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 4 tbsp olive oil
  • 900 g monkfish tails, cubed
  • 14 large fresh scallops, shelled and chopped
  • 10 large prawns, peeled
  • 1 star anise
  • 2 cloves garlic, chopped
  • 1 bulb fennel, finely chopped
  • 1 carrot, finely chopped
  • 1 onion, finely chopped
  • 2 sticks celery
  • 55 g butter
  • 2 tbsp flour
  • 1 tbsp tomato purée
  • 300 ml ricard, or Pernod
  • 300 ml dry white wine
  • 1 bunches flat leaf parsley, finely chopped
  • 3 bay leaves
  • 1.2 litres fish stock
  • 150 ml double cream
  • black pepper
  • French croutons, to garnish
  • 50 g Emmental or gruyère cheese, grated, to garnish


1. Heat the olive oil in a large, deep, heavy-based frying pan. Add the monkfish, scallops and prawns. Fry, stirring, until browned, around 5 minutes, remove and set aside.

2. To the same pan, add the onion, carrot, celery, garlic and fennel. Fry, stirring often, until softened, around 5 minutes.

3. Add the butter and flour and cook for 1 minute, stirring. Add the tomato puree and cook for a further minute.

4. Pour in the Ricard and white wine and cook briskly until reduced by half. Add the parsley, bay leaves and fish stock. Bring to the boil, reduce heat and simmer for 20 minutes.

5. Cool, remove the bay leaves and puree the fish stock mixture. Stir in the double cream and season with salt and freshly ground pepper.

6. Gently reheat the blended mixture in the pan. Add the fried seafood and cook until heated through. Serve with croutons and grated Gruyere.

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