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Recipe: Martin Wishart’sMonkfish with Chorizo and Cockles


  • 100 g spicy cooking chorizo thinly sliced
  • 30 fresh cockles washed under cold running water
  • 4 tablespoon olive oil
  • 15 cherry tomatoes halved
  • 4 x 160g portions of monkfish fillet lightly dusted with plain flour
  • 125 ml dry white wine
  • 2 tablespoon chopped parsley
  • 50 g unsalted butter


  • place a pan and heat up olive oil over a moderate heat.
  • Once the oil has warmed up, add the chorizo and fry until the fat begins to run out.
  • move the chorizo to the side of the pan.
  • Turn up the heat, add the monkfish and fry for 2-3 minutes on each side. Add the cockles, tomatoes and wine, place the lid on top and reduce to a medium heat.
  • Cook for 2-3 minutes, being careful not to overcook the fish.
  • Transfer the fish and any open cockles on to warm plates.
  • Increase the heat under the pan, add the parsley and butter and simmer, shaking the pan occasionally.
  • Once the butter has melted and all the cockles have opened, divide the remaining cockles and sauce between the warm plates and serve immediately.
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