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Cornwall Living

Home Shores

Through her books and weekly writing on her best-selling Substack Shore to Shore, chef Emily Scott shares recipes that come with a story and dishes that celebrate connection, comfort and pleasure in the everyday.

The classic flavours of bourguignon and monkfish. There are not many easy swaps here; the meaty, robust nature of the monkfish can keep up with the pace though and is a really lovely alternative to using beef. A lighter red wine like Pinot Noir sets the scene well, giving you a relatively quick, stew-like, comforting fish supper.

Serves 4

Preparation: 20 minutes
Cooking: 25 minutes 

INGREDIENTS

450 g (1lb) monkfish, trimmed and cut into 4 cm (11⁄2 in) pieces (on the bone)
2 tablespoons olive oil
25 g (1oz) unsalted butter
12 small shallots, peeled (keep whole)
6 garlic cloves, peeled
250 ml (1 cup) Fish Stock
1 x 400 g (14oz) tin of chopped tomatoes
1 teaspoon dried chilli (hot pepper) flakes
1 bouquet garni (rosemary and thyme sprigs plus a bay leaf tied together)
6 baby carrots with tops
200 g (7oz) sugar snap peas
1 teaspoon cornflour (cornstarch)
500 ml (17 fl oz/2 cups) red wine (Pinot Noir)
Sea salt
Extra thyme leaves, to garnish Buttery mash, to serve

 

METHOD

  1. Pat the monkfish dry with kitchen paper and season with sea salt. Heat the olive oil and butter in a large pan. Once bubbling, cook the monkfish in batches until the fish is golden brown. Remove and set aside.
  2. In the same pan, sauté the shallots and garlic until softened and translucent. Pour in the fish stock, allowing it to gently deglaze the pan, and bring to a simmer. Add the tin of tomatoes, chilli flakes and the bouquet garni, then add the baby carrots. Bring to the boil, then reduce the heat and simmer for 15 minutes until the carrots are tender (be careful not to overcook them).
  3. Bring a small pan of water to the boil and blanch and refresh the sugar snap peas. Set aside.
  4. In a small bowl, slake the cornflour with the red wine. Pour into the pan, then add the monkfish pieces back to the pan and simmer for 5 to 6 minutes until the monkfish is just cooked. Finally, add the sugar snap peas.
  5. Ladle into warm bowls and serve with buttery mash, garnished with extra thyme leaves.

Extracted from Home Shores by Emily Scott (Hardie Grant, £30) May 2025.

Emily Scott
www.emilyscottfood.com