Monkfish Parpadelle

Locally caught monkfish is a sustainable option for those who love their seafood. This flavourful dish is perfect for a cosy Friday night feast!

Serves :

4 People

Prep Time :

Less than

30 Minutes

Cooking Time :

20 Minutes


  • 200g monkfish, filleted and cut into bitesize chunks
  • 250g parpadelle, or an alternative pasta of your choosing
  • 75g bacon lardons
  • 2 tbsp olive or use a low calorie cooking spray
  • 1x medium or large onion (red or white), peeled and finely chopped
  • 3x garlic cloves, crushed and finely chopped
  • 1x broccoli
  • 1x romanesco or cauliflower
  • 300ml milk (we think Trink Dairy's is the best)
  • 600ml vegetable or fish stock
  • 1 tbsp English mustard
  • 1 tsp onion and garlic granules (optional)
  • Fresh parsley, bunch, roughly chopped
  • Fresh basil leaves, roughly chopped
  • Salt & pepper, to taste
  • Cashew nuts or hazelnuts, to finish (optional)
  • Grated cheese, to serve



  1. Heat the oil in a large saucepan, then fry the bacon lardons until cooked and slightly browned. Remove lardons from the saucepan.


  2. Using the same saucepan, fry the onion for 4-5 minutes or until soft then add the garlic and cook for a further minute.


  3. Add the milk to the pan on a medium heat and bring to a simmer. Once simmering, add the stock to the mix.


  4. Add the herbs, garlic and onion granules (if using) and English mustard to the mix. Stir well. Add salt and pepper to taste.


  5. Add the parpadelle to the mixture and continue to cook, allowing the milk to reduce and the pasta to cook through.


  6. Bring another large saucepan to the boil and cook the broccoli and cauliflower florets, for around 6 minutes. Add these to the mixture.


  7. Once the mixture has reduced then take off the heat and add the spinach, peas and creme fraiche.


  8. Meanwhile heat the olive oil in a large frying pan. Add the monkfish and cook through.


  9. Add the monkfish to the mix, and stir throughly. Add salt and pepper to taste. To serve, sprinkle the cheese on top and add the cashews for an added crunch to your tasty fish dish.

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