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Angler-fish Cheek Stew with Vanilla


Preparation Time: 30 minutes

Cooking Time: 40 minutes

Serve: 4 people

  • 12 angler-fish cheeks or monkfish fillets
  • 14 oz white mushrooms
  • 1 vanilla pod
  • 2 celery sticks
  • 7 fl oz fish stock or fumet
  • 1 carrot (large or two small )
  • 1 lemon
  • 300 g small whole onions or shallots


1 Put the small onions, unpeeled, into the ActiFry pan and heat for 1 minute, then set aside in a bowl of cold water. Cool and peel. Peel the mushrooms, carrots and celery sticks. Chop them finely. Grate the lemon zest and coat the angler-fish in lemon zest; set aside. Cut the lemon into wedges. Cook the small onions again for 15 minutes and set them aside.___ 2 Add the celery and carrots, with the fish stock. Season and cook for 15 minutes, adding a little water if the mixture becomes too dry.___ 3 Add the garlic cloves, mushrooms and small onions, along with the vanilla pod, cut into 4 lengthwise. Make sure there is enough sauce left in the pan, or add about a half of cup of hot water if necessary. Cook for 5 minutes. Taste. Add more seasoning if needed.___ 4 Top with the angler-fish cheeks you have “breaded” with lemon zest. Cook for another 5 to 7 minutes. Serve this delicious stew in a pretty dish, topped with lemon wedges. Remove the vanilla pod before serving.

This recipe has been added by ActiFry
on 11/27/2012

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