zoom Monkfish with chorizo & beans
  • Save to your scrapbook
  • Save to your scrapbook

    Monkfish with chorizo & beans

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Monkfish with chorizo & beans

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes

    Serves: 2


    1 tbsp oil
    60g Cooks’ Ingredients Diced Chorizo
    2 monkfish fillets (from the fish counter), cut into chunks, approx 350g
    50g sun-dried tomatoes, roughly chopped
    2 tsp Waitrose Kalamata Olive & Sun-Dried Tomato Tapenade
    400g can cannellini beans, drained and rinsed
    227g can chopped tomatoes
    ½ x 25g pack fresh parsley, roughly chopped


    1. Heat the oil in a frying pan and fry the chorizo for 2 minutes, add the monkfish and fry for a further 2-3 minutes.

    2. Stir in the sun-dried tomatoes and tapenade then add the beans and chopped tomatoes. Fill the tomato can to a quarter with water and add to the pan. Cover and cook gently for 5 minutes.

    3. Scatter over the parsley and serve with cooked rice. 

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars