New recipes and updates

Get new recipes
in your inbox

Cuisine Fiend

Find a recipe by ingredient

Monkfish chorizo and mushrooms

Updated: Thu, 15 October, 2020

Monkfish and chorizo is a match made in heaven; add mushrooms to it and it's a skilletful of edible magic. Even for those who are not so keen on monkfish!

monkfish with chorizo and mushrooms

Food heaven or hell

They used to have this thing on Saturday Kitchen television programme where guest celebrities specified their food heaven and hell. The viewers texted in and, depending on how likeable the celeb was, they ruled the heavenly or hellish dish to be served to the guest.

monkfish tail and chorizo stew

My food hell? It's kale!

Now I’d never reveal my most hateful food if I featured on the programme in the likely event of being forced to eat it. I’d name a safer option, like cod or chicken tagine. No matter how ginormous the TV chefs’ efforts, I would never want to be forced to ingest kale.

The point of that particular stunt was of course to persuade the celeb and viewers that even the most hateful things can be cooked so magically, they’ll become delightful. And so it did sometimes happen, the plateful hovered up to gasps of awe and surprise.

I don’t believe they were genuine; I think they had made like I purported to and lied about their most hateful dishes.

monkfish chorizo and mushrooms

Monkfish tail - food hell

Truth or lies aside, I actually endeavoured a ‘food hell’ experience recently, cooking monkfish for The Weather Man. It’s not exactly his hell but he’s not too keen. The result, I’m pleased to say, could have been televised: he claimed I managed to cook monkfish into a tasty dish.

And before the monkfish fans turn away thinking it’s not a recipe for them, let me reassure you: it was still very much the meaty, firm-textured but tender, delicious fish.

Salt white fish before cooking

It's a one-pot dish and it takes about fifteen minutes to prepare apart from salting the monkfish half an hour earlier. It’s a good technique whenever preparing white fish: monkfish, but also cod, haddock or hake as salt draws moisture from the fish flesh leaving it firmer. Nothing much worse than mushy fish unless we’re talking fishcakes.

fish chorizo mushrooms

What seasoning for monkfish?

Chorizo is spicy with paprika so it’s good to season the monkfish with it so the two complement each other. Dredging the fish chunks in spiced flour helps to additionally seal in the moisture as well as season it. And then it’s just cooking the ingredients in turns.

Start with chorizo as it needs a clean pan to crispen and release its wonderful paprika fat. But no need to clean the pan as the fish will cook really nicely in the chorizo fat.

How to keep the fish warm before serving?

Both once cooked, need to be kept warm which is a pain, I know – the trick is to have the oven on barely warm, 80C or so, and heat up a plate in there. Once off the pan, keep the chorizo and then monkfish on that plate in the oven – the perfect ‘warm place’ unless you’re lucky to own a food warming drawer apart from the oven.

monkfish with fried chorizo and mushroom sauce

Mushroom sauce with a secret ingredient

The last stage is cooking the mushrooms. The recipe says wild or exotic but of course use cup or chestnut mushrooms if that’s your preference or availability. A simple mushroom sauce will be made when you pour wine to the pan – with a satisfying whoosh! and a cloud of steam.

Reduce the wine and add the ketchup which is truly a secret magic ingredient in the recipe – the sauce will be gorgeous. Pile the mushrooms onto serving plates, arrange the monkfish and chorizo slices on top and wait for the murmur of delight from diners.

Monkfish chorizo and mushrooms

Servings: 2Time: 1 hour
Rating: (2 reviews)


  • 200g (6 oz.) monkfish tail fillet, trimmed
  • 1 tsp salt
  • zest and juice from 1 lemon
  • 2 tbsp. plain flour
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 200g (6 oz.) spicy cooking chorizo, sliced
  • ½ cup groundnut oil
  • 250g (8 oz.) wild or exotic mushrooms, roughly chopped
  • salt and pepper
  • ½ small glass of white wine
  • 1 tbsp. ketchup


1. Sprinkle the monkfish fillet with salt and chill for 30 minutes, to remove some moisture. Rinse and pat dry with paper towels. Cut the monkfish into bite-sized pieces and drizzle with half the lemon juice. Mix the flour, paprika, the lemon zest and garlic on a shallow plate.

2. Heat up a large frying pan or skillet. Fry the chorizo slices on both sides until crisp, adding a tablespoon of oil if it does not render much fat. Remove onto a plate and keep warm.

fried chorizo

3. Lift the monkfish pieces from the lemon juice and dredge them in the flour mix to coat. Add most of the groundnut oil to the same pan as the chorizo was frying in, heat it up until shimmering and add the monkfish pieces. Fry on both sides in batches, if necessary, until charred and crisp, about 2 minutes on each side. Remove them onto the plate and keep warm.

frying monkfish

4. Keep the pan over high heat; add the remaining oil and the mushrooms. Season them with salt and pepper and stir fry for about 5 minutes until wilted and coloured. Add the wine into the pan and cook it down until almost evaporated. Stir in the ketchup, check the taste and add more lemon juice if necessary.

cooking mushrooms

5. Return the fish and chorizo to the pan on top of the mushrooms to heat them up. Spoon onto plates keeping the fish and chorizo on top of piles of mushrooms and serve immediately.

Originally published: Wed, 18 April, 2018

NEW recipe finder

Ingredients lying around and no idea what to cook with them? Then use my NEW Recipe Finder for inspiration!

Recipe Finder

Leave a reply

Your email address will not be published

Characters left 800
Recipe rating
Email address*
Web site name
Be notified by email when a comment is posted

* required

Your comments

Anna @ CuisineFiend
Hi Ewen - this ketchup thing seems to be controversial... I'm pleased you relented though because it does add to the overall flavour.
3 years ago
Ewen Turner
Tried this tonight with a Portuguese vinho verde to go with the chourico. It was really tasty.....although I have to say I struggled over the ketchup. Relented in the end and it was fine. Monkfish a bit of a recent discovery so interested in exploring recipes and anything with chorizo (or chourico) gets my vote.
3 years ago
Anna @ CuisineFiend
Hi Terry - I think you'd find that little bit of ketchup works well with everything else, but your idea sounds good too!
4 years ago
Terry Hammett
Ketchup on monkfish?!!! Not outside the USA anyway ! Use chorizo to season the pan then dump it. Add cream at the very end and enjoy??
4 years ago

Cuisine Fiend's

most recent

About me

Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


Sign up to receive the weekly recipes updates

Follow Fiend