Brian Turner's Saffron Monkfish in a Chorizo, Tomato & Butterbean Stew



1. Trim the fish fillets

2. Mix the sea salt and saffron together

3. Lay Clingfilm on table and sprinkle with half the mixture

4. Sprinkle the rest over and wrap well in the Clingfilm

5. Leave for 1 hour then take out and rinse well then dry well

6. Heat the oil then colour the fish and cook slightly, take out and put to one side

7. Heat the oil and add the shredded garlic and chilli

8. Then add the chopped shallots and chorizo cut into a small dice

9. Add the tinned tomatoes and chicken stock and cook together until starting to thicken

10. Add chopped tomatoes and fish and cook for 10 minutes

11. Add butterbeans and heat

12. Check seasoning, add chopped parsley and serve


Prep time:

Cook time:

Serves: 4

  • 4 x 125gr monkfish fillets

  • 2tbsp Maldon sea salt

  • Pinch saffron

  • 2tbsp rapeseed oil

  • 2 cloves garlic

  • 1 red chilli

  • 2 shallots, finely chopped

  • 200gr chorizo sausage

  • 200gr chopped tinned tomatoes

  • 6 fresh tomatoes, concasse

  • 125ml chicken stock

  • 250gr tinned butterbeans

  • 2tbsp chopped parsley

  • Salt & pepper