Monkfish or anglefish

“The habit does not make a monk!” Despite its unpleasant aspect, the monkfish is in fact delicious. Its flesh is easy to cook and is boneless!

By the Editorial board




Its flat body and disproportioned, frightening head (1/3 of its weight!) have given it nicknames such as “frogfish” or “sea devil”. To fool everyone, it has changed its name from Anglefish” to “Monkfish”, and hidden its face under the counter. And that worked!

Excellent for the health

Rich in protein, it is also very low in calories with 100 kcal for 100 grs. It’s high in Omega 3 and above all in selenium, thus excellent for fighting against cellular aging. It also contains phosphorus, potassium, iodine, and vitamins B and PP.

What to buy

Frequently sold under the form of Monkfish tail, and occasionally as fillets or steaks, its flesh should be firm and white. When buying, calculate 300 grs. for an adult (50% is lost). Its cheeks and liver are the best pieces.

How to keep it

As with all fish, it should be eaten immediately. It can be kept for two days maximum, in its skin, in the coolest part of the refrigerator, or may be frozen.

How to eat it

Cook in the oven, frying pan, sautéed, en papillote, cooked on skewers or steamed: Monkfish can be cooked in a variety of ways, and with spices. Having no bones, it’s easy for children to eat. It can be cooked à la basquaise or l’amoricaine, with a sauce based on fish stock, tomatoes and shallots, or again with coconut milk and curry powder.

Monkfish inspires chefs

In Marseille, Guillaume Sourrieu, the chef at L’Epuisette, cooks a “tournedos of roast Monkfish with curry butter, olive oil vinaigrette from Les Mées, served with a crispy risotto with Nyons olives”, and a “compressé of young Monkfish with soft potatoes cooked with saffron, steamed fennel, Raimu sauce”. In Monaco, Marcel Athimont at Le Saint Benoït concocts a “Gigotin of Monkfish Piperade, served with white rice”, and a “Monkfish soup, Chanoises-style, saffron potatoes and mussels”. In Saint-Tropez, Christian Geay, chef at La Ponche, produces a “Monkfish bouillabaisse”. In Antibes, at the Albert 1er, Radouane Mansouri serves a “Baby roast monkfish with chorizo, artichokes and tender vegetables with lemon thyme”.



Vallon des Auffes – 13007 Marseille
Tél. : +33 (0)4 91 52 17 82

Le Saint Benoît
10 ter avenue de la Costa – 98000 Monaco
Tél. : +377 93 25 02 34

Restaurant de La Ponche
5 rue des Remparts – 83990 Saint Tropez
Tél. : +33 (0)4 94 97 09 29

Restaurant Albert 1er
46 Boulevard Albert 1er – 06600 Antibes
Tél. : +33 (0)4 93 34 33 54