Monkfish Stock: Using the Head, Cartilage and Trimmings

When I trim a monkfish tail, I'm left with the head, the spine cartilage and a pile of trimmings. I don't throw them away. They make a golden, concentrated monkfish stock in under an hour, with a light flavour that suits fish soups, sauces and stews. This is how I make monkfish stock at Casa Adora.

If you haven't dealt with a whole monkfish before, my monkfish recipes guide shows how I buy it and trim the tail, and what's left over afterwards. For a general stock from any fish bones and prawn shells, see my Resourceful Fish Stock.

Monkfish Stock Ingredients (makes just under 1 litre)

• Monkfish head, with the eyes and gills removed
• Monkfish cartilage, trimmings and flaps
• 1 small onion, roughly chopped
• 1 small leek (white part), sliced
• 1 small carrot, chopped
• 2 garlic cloves, smashed
• 6–8 parsley stalks
• 1 bay leaf
• 6–8 black peppercorns
• 1 tbsp olive oil
• 1.2 litres cold water, or enough to just cover the bones
• A pinch of sea salt, added at the end

How to Make Monkfish Stock

Total time: 45–60 minutes.

1. Prepare the monkfish head. Remove the eyes and gills. Rinse the head, cartilage and trimmings under cold water to remove the blood. If the cheeks are still on the head, keep them for my pan-seared monkfish cheeks.
2. Sweat the vegetables. Warm the olive oil in a small pot over a medium heat. Add the onion, leek, carrot and garlic and cook for 5 minutes, until softened but not coloured.
3. Add the monkfish. Put the head, cartilage and flaps into the pot and stir for 1–2 minutes to coat them in the vegetables.
4. Add the water and aromatics. Pour in the cold water until everything is just covered. Add the parsley stalks, bay leaf and peppercorns.
5. Simmer gently. Bring to a bare simmer and never boil. Skim off any foam, then cook at a gentle burble for 35–45 minutes.
6. Strain. Lift out the head and bones. Strain the stock through a fine sieve or muslin. Don't press the solids. Mine came out golden rather than clear.
7. Season lightly. Add a small pinch of salt at the end. Mine reduced from 1.2 litres to just under 1 litre. Reduce it further for a more concentrated flavour.

If you've enjoyed this monkfish stock, you can buy me a coffee ☕ — it helps keep the site going.

Footnote

This monkfish stock is part of my Stock & Gravy and Inland Fish & Seafood collections, and it sits alongside my monkfish recipes. Find more recipes and food adventures here.

Wonky photos, proper food, genuine adventures — The Flexible Chef