monkfish stew

Monkfish stew with tomatoes, garlic, chilli and black olives

Giorgio Locatelli shares his recipe for monkfish stew with tomatoes, garlic, chilli and black olives, saying: “We call this in potacchio, which is a style of braising in wine, tomato, garlic, chilli and rosemary that is typical of the Marche region, not only for fish, but also chicken and rabbit. I find that people are really confident using monkfish to put into a stew like this, because apart from the central bone it has no other small bones to worry about.”

Serves 6

You will need:

Olive oil

Garlic 3 cloves, finely chopped

Whole mild red chilli 1, finely chopped

Fresh rosemary 3 sprigs

Finely chopped rosemary leaves 1tablespoon

Black olives 4 tablespoons, stones removed

Monkfish fillet 1.6kg. cut into chunks

Sea salt and freshly ground black pepper

White wine 1glass (70ml)

Good fish stock 500ml

Tomato passata 4 tbsp

Cherry tomatoes 16, halved

To serve

Good bread 6 large slices, toasted

Extra virgin olive oil 3tablespoons


  1. Heat a little olive oil in a large pan.
  2. Add the garlic, chilli, the sprigs of rosemary and the chopped rosemary, and saute for 1 minute, taking care not to bum the garlic.
  3. Add the olives and then the fish, and season.
  4. Saute everything together for 5 minutes, stirring so that the chilli and garlic coats the fish
  5. Add the wine, bubble up to evaporate the alcohol, then add the fish stock, tomato passata and tomatoes.
  6. Cover with a lid and cook for another 10minutes, until the fish is tender, then discard the sprigs of rosemary and spoon into a warmed serving dish.
  7. Cut the toasted bread roughly into squares and serve the stew on top.
  8. Drizzle with the extra virgin olive oil.

giorgio locatellis made at home cover


Taken from Giorgio Locatelli’s Made At Home. Published by Harper Collins.