During my time living in South West France, I had a memorable meal at a restaurant in Chalus called Nid d’oiseaux. Their fish boulettes were sublime, and I immediately set out to replicate them in my own kitchen. My first attempts using standard white fish were, frankly, a bit of a disaster—the boulettes kept disintegrating in the pan! I thought I needed more binder, but I soon discovered the secret wasn't more egg or breadcrumbs; it was simply a change of fish. Step up meaty monkfish. Known as the "poor man's lobster", its firm texture was the missing link, and that is how this easy seafood dinner truly developed into the reliable monkfish recipe it is today.

This dish combines monkfish and prawns with a rich, saffron-infused sauce. It is a simple but unusual recipe that works beautifully as a starter for eight or a main course for four.

One of the reasons I love monkfish is that it’s technically a cartilaginous fish—meaning no fiddly pin bones to worry about! Just make sure that central cartilage is removed before you pop it in the whizzer.

Ingredients for this easy monkfish recipe

For the Boulettes:

• 600g monkfish (skinless and boneless)
• 100g peeled prawns
• A few strands of saffron (essential in Spain!) Soak in a little hot water first
• Bunch of flat-leaf parsley
• 1 egg (or use grated Parmesan if you're out of eggs—it works a treat)
• 25g breadcrumbs
• A glug of olive oil
• A good squeeze of lemon juice

For the Sauce:

• 1 onion, finely chopped
• 2 garlic cloves, crushed and finely chopped
• 6 fresh tomatoes (skinned, seeded, and chopped)
• 1 red chilli, finely chopped (leave the seeds in if you want some real heat)
• A BIG glug of olive oil
• 150ml water
• An extra squeeze of lemon juice

Method

1. Prepare the Boulettes: Cut the monkfish into chunks and place in a 'whizzer' (food processor) along with the soaked saffron, prawns, parsley, egg (or Parmesan), breadcrumbs, olive oil, and lemon juice. Pulse, don't liquidise! You want texture. Mould the mixture into walnut-sized balls.
2. Make the Sauce: Sauté the onion, garlic, and chilli in the olive oil. Add the tomatoes and water. Simmer, partially covered, for around 20–25 minutes. Ensure it doesn't dry out; you want it reduced and rich.
3. Combine: Gently place the fish boulettes into the sauce with the extra lemon juice. Cover with a lid and simmer for a further 15 minutes.
4. Serve: Garnish with fresh flat-leaf parsley and lemon quarters. This is best enjoyed with a bottle of something chilled and perhaps some crusty bread to mop up that saffron sauce.
5. Note: Ensure the monkfish is completely free of its grey outer membrane and central cartilage. This is vital; otherwise, the fish will toughen and shrink when cooking. Cut the clean loins into chunks...

Looking for more coastal inspiration? This easy monkfish recipe is part of my Inland Fish and Seafood Hub — recipes that draw from the best of the Atlantic and Mediterranean catches, from the cold waters of the North to the sun-drenched coasts of the Iberian Peninsula.
It's also featured in my French Recipes, a collection of French recipes from a former Limousin restaurateur — confit, braises, fish, gratins, and van life French cooking from Casa Adora and the road.
Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures — The Flexible Chef