Monkfish Cheeks with a Tomato and Chorizo Ragu

Monkfish Cheeks with a Tomato and Chorizo Ragu
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A quick and tasty dish. For a dairy-free version, replace the crème fraîche with coconut milk.









  •  4 x 120g monkfish cheeks
  •  3 cloves of garlic
  •  125g chorizo
  •  1 x 400g chopped tomatoes
  •  1 tsp dried oregano
  •  1 tbsp paprika
  •  225ml crème fraîche
  •  1 tbsp oil
  •  10g fresh basil leaves
  •  Salt (to taste)
















  1.  Peel and roughly chop the tomatoes.
  2.  Finely chop the garlic.
  3.  Cut the chorizo into small cubes.
  4.  Heat the oil in a frying pan and add the garlic, chorizo, tomatoes and oregano.
  5.  Bring to just before the boil and turn the heat down.
  6.  Cook for 10 minutes, then add the crème fraîche and cook for another 5 minutes.
  7.  Add the monkfish cheeks and cook for 2 minutes, then turn them over and cook for a further 2 minutes so that they are still tender in the middle.
  8.  Season with salt to taste.
  9.  Stir half the basil through the sauce, then plate up.
  10.  Top with the remaining basil and eat immediately.