Ossobuco of monkfish

    50 min

    'Hop on board' with the fresh monkfish season from March through June with this fantastically tasty ossobuco of monkfish. Traditionally, ossobuco is an Italian Milanese dish meaning "hole in the bone" and is usually comprised of veal where the shank is cut so that it reveals the marrow. For this dish, the veal is replaced by the monkfish, however it will have a similar presentation in that the monkfish is cut into thick slices and the spine will be revealed in the centre of the cut. The subtle flavour yet dense texture of this fish is paired beautifully with the leeks and mushrooms for a real treat. Enjoy!

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    Serves: 2 

    • 3 tablespoons olive oil
    • 125g (4 1/2 oz) onion, chopped
    • 125g (4 1/2 oz) mushrooms, chopped
    • 3 sticks celery, sliced
    • 3 leeks, sliced
    • 675g (1 1/2 lb) fresh monkfish, cut into 3cm (1 1/4 in) slices
    • 1 bunch fresh parsley, chopped
    • 1 bay leaf
    • 300ml (1/2 pt) white wine
    • 300ml (1/2 pt) dry vermouth
    • salt and pepper, to taste
    • 725ml (1 1/4 pt) double cream

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Heat the olive oil in a casserole dish over a medium heat, add the onion, mushrooms, celery and green parts of the leeks. Lay the fish on top and add the parsley, bay leaf, white wine, dry vermouth and seasoning. Cover and simmer gently for 20 minutes until the flesh of the monkfish is white and firm.
    2. Remove the fish from the casserole dish and keep warm. Strain the liquid into a clean saucepan, add the white part of the leeks and simmer for 10 minutes until soft. Remove leeks with a slotted spoon and add to the fish. Increase the heat and reduce the stock, then add the cream and simmer until warmed through.
    3. To serve, transfer the monkfish to a hot plate. Top with the softened leeks and the cream sauce.


    This dish is best served with a starch such as mashed potato, couscous or polenta and a crisp salad.

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