Monkfish tail with clams, potatoes and fennel

Serve up a luxurious dish with Ed Baines's Mediterranean-inspired fish stew, flavoured with fennel, white wine and Pernod
By Ed Baines
Monkfish tail with clams, potatoes and fennel
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 25 minutes
  • Effort: medium

Ingredients

main

  • 50 g butter
  • 3 clove garlic, chopped
  • 1 onion, finely chopped
  • 1 bulb fennel, finely sliced
  • 1 carrot, finely chopped
  • 1 red chilli, e-seeded and chopped
  • 25 g flour
  • 1 tsp tomato purée
  • 100 ml white wine
  • 50 ml Pernod
  • 500 g new potatoes, sliced
  • 1.2 litres fish stock
  • 1 bay leaf
  • 2 star anise
  • 1 kg monkfish tails, chopped into chunks
  • 100 g fresh clams
  • 100 g live mussels
  • 1 bunch of flat leaf parsley, chopped
  • a splash of double cream
  • black pepper
  • crusty bread, to serve

Method

1. Heat the butter in a heavy-based saucepan. Add in the garlic, onion, fennel, carrot and chilli and fry gently, stirring often, until softened, around 5 minutes.

2. Mix in the flour and the tomato puree.

3. Gradually add in the wine and Pernod, stirring constantly.

4. Add the potatoes and the fish stock.

5. Bring to the boil and reduce to a simmer. Add in the bay leaf and star anise and simmer for 20 minutes.

6. Add in the monkfish, clams, mussels and parsley, mixing in. Cover and cook for 5 minutes. Discard any clams or mussels that haven't opened.

7. Add in a splash of cream. Check for seasoning and season to taste with salt and freshly ground pepper.
8. Serve at once with crusty bread.

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