Stir the monkfish into the stew, return to a gentle simmer, then cover and cook gently for 8–10 minutes, until the fish is easy to flake apart. Taste and add more salt and pepper if needed.

Add the monkfish and cook just until it changes color ... When ready to serve, taste and add more salt if necessary, gently stir in the parsley and ladle the stew into warm bowls. Keep KCRW ...

The meat is incredibly tasty, and the skin is gelatinous, making the broth's consistency just right for any stew. Varieties ...

To cook the monkfish: Pat the monkfish dry with kitchen ... Reintroduce the already cooked aubergines to the stew, along with the capers and black olives. Mix well and taste before seasoning ...

Add the mushrooms and garlic and cook for a further 5 minutes, stirring occasionally In a large non-stick frying pan melt the remaining butter and add the monkfish pieces. Cook over a medium heat ...

Bouillabaisse is a traditional French fish stew made from the freshly caught seafood of the day. If gurnard is not available, use a fresh meaty fish such as cod, snapper or monkfish. Look out for ...

José Pizarro is putting his Spanish twist on the Christmas dinner with his festive seafood stew - and he’s got ... and bring to a simmer. Add the monkfish to the pan and cook for 3–4 minutes ...