800g cubed monkfish tail (fully trimmed)

2 tbsp flour

Oil to fry

2 sliced onions

1 clove crushed garlic

2 tbsp jalapeno peppers in a jar

tbs smoked paprika

200ml chicken stock

150ml sour cream

Finely chopped spring onion and rice to serve


1. Season the flour and toss the monkfish in it, shake off excess, then fry in oil to seal. Remove from pan

2. Fry the onions for 6-8 mins until soft and golden. Add paprika, chillies, garlic, cook 3-4 minutes

3. Add the cream and stock

4. Bring to boil, add the fish then simmer for about 20 minutes

5. Garnish with onions, parsley and serve with rice