Step by step

Remove the monkfish’s main central bone and then slice into medallions

Tips
If possible, buy a whole monkfish. Just by looking at its head you can tell if it’s fresh or not. Then you use the tail for your recipes - steamed, baked or grilled - while the head is used to make a fabulous soup.
Trivia
Monkfish live in both the Atlantic and the North Sea, and in the seas surrounding Italy such as the Adriatic or close to the coast of Sicily. It can grow to a considerable size: suffice it to say that specimens have been caught up to two metres long!