Monkfish has earned a beloved place in many culinary traditions. In this section, we’ll shine a spotlight on how different cultures prepare monkfish, signature dishes, and the cultural significance of this peculiar fish. From hearty European stews to elegant Japanese delicacies, monkfish wears many delicious disguises.
European Cuisine
Monkfish is highly regarded across Western Europe. In France, monkfish (lotte or baudroie) is often featured in classic dishes. One famous preparation is Lotte à l’Américaine (also called Lotte à l’Armoricaine), where monkfish medallions are simmered in a rich tomato-white wine-cognac sauce – a dish you’ll find in French brasseries. Monkfish’s firm flesh also makes it ideal for grilling or searing; French chefs might wrap monkfish in bacon or pancetta (since it’s so lean) and roast it, a technique that imparts fat and flavor.
In Spain, known as rape, it’s equally celebrated. Catalonia has Suquet de peix, a rich seafood stew where monkfish often stars alongside potatoes and romesco-like sauce. In Basque country, rapé can be found in pil-pil sauce (garlic and olive oil emulsion) or simply grilled. Spanish cuisine also uses monkfish in tapas – for example, rapé en salsa verde (monkfish in green parsley sauce) is a common small plate. Importantly, Spaniards utilize the whole monkfish: the head (with its gelatinous bits) often goes into fish stock for broths, and monkfish cheeks might appear in specialty markets.
In Italy, monkfish (rana pescatrice or colloquially coda di rospo, meaning “toad tail”) appears in coastal Italian cooking. Italians might stew it with tomatoes, white wine, and herbs (similar to other Mediterranean styles), or even slice the tail into rounds and include in mixed seafood pasta or risotto. A notable Italian dish is Brodetto di Pesce (Adriatic fish soup) where monkfish can be one of the components. The texture holds up well in these soups, providing pleasing bites among flakier fish pieces.
Portugal cherishes monkfish in Arroz de Tamboril – a monkfish rice stew akin to a loose risotto or paella, infused with garlic, tomato, and herbs. It’s a comfort food in Portuguese fishing towns; the monkfish’s flavor seeps into the rice, and its firmness provides a nice contrast to the soft rice.
British and Irish Cuisine
The UK was a bit late to embrace monkfish (for years, British fishermen exported most of it to mainland Europe), but it’s now quite popular. In fine dining, UK chefs have done wonders like fish Wellington (monkfish encased in pastry) or curry-spiced monkfish. Perhaps the most distinctly British twist is monkfish and chips – some upscale chippies or gastro-pubs use monkfish as a premium alternative to cod/haddock. Its firmness actually makes it excellent for frying (it doesn’t flake and fall apart in the fryer). There’s also a recipe called Anglerfish Scotch Egg that’s appeared in some creative UK kitchens – wrapping monkfish and sausage meat around a quail egg, a surf-n-turf play on the classic. In Ireland, monkfish might show up in seafood pies or simply pan-seared with butter.
Asian Cuisine
In Japanese cuisine, monkfish (anko) holds a special status in winter. The liver, ankimo, is highly prized – often steamed, then sliced and served with ponzu (citrus soy sauce) and momiji oroshi (grated radish with chili). It’s considered one of the top three chinmi (delicacies). Chefs carefully prep the liver by deveining, soaking in sake, then rolling into a cylinder to steam, creating a silky pâté-like dish. Monkfish meat also features in Japanese cooking: Anko Nabe (monkfish hot pot) is a hearty stew with miso or soy-based broth loaded with monkfish chunks and vegetables like cabbage and leeks.
In Korean cuisine, the signature dish is Agujjim (spicy braised monkfish). Originating in the port city of Masan, agujjim takes chunks of monkfish, quick-boils them to remove excess water, then braises them in a gochujang-based sauce with heaps of bean sprouts, garlic, and chilies. The result: a spicy, rich platter of tender fish and crunchy sprouts, often enjoyed with soju. Monkfish stew (Agu tang) is a lighter soup version, less spicy, often consumed as a hangover remedy or comfort food. Koreans value monkfish for its clean taste and the almost gelatinous texture its skin can have when cooked.
Other Global Uses
In Chinese cuisine, monkfish doesn’t have a long traditional history but is now used as a substitute for more expensive fish in some dishes. For instance, in Cantonese cooking, monkfish might be steamed with ginger and scallions like they do with grouper – but since monkfish flesh is thick, it requires adjustments (often cut into smaller fillets for steaming). In Szechuan cuisine, some chefs use monkfish in the famous Shui Zhu Yu (water-boiled fish with chili) because its firm flesh can withstand the vigorous boiling and bold spices. There’s also some usage in Chinese medicinal food.
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