Monk fish

sushi grade tuna fillet • medium avocado • French sourdough baguette • Onion and chive cream cheese spread • Softened butter • olive oil • worchestershire sauce • sea salt and black pepper • minced garlic • cayenne pepper • Monkfish caviar

spring unions • cauliflower, cut into florets • broccoli, cut into florets • butter • Lemon Juice • Monkfish, fillet • white wine • double cream • parsley • salt & pepper

onion • tomato paste • garlic • parsley • almonds • pinions • monkfish filet • fresh lemon juice • dry white wine • water • Salt & Pepper • mussels •

salmon tenderloins choped into 8 cubes • monkfish cubes • shrimps • peeled orange divided into 4 pieces • orange zest and juice • olive oil • bay leaves • salt • skewers

Fish (I used monkfish) • Tinned tomatoes • Onions • ☆ Vegetable oil (or olive oil) • ☆ Curry powder (or fish masala) • ☆ Salt (rock salt, etc) • ☆ Garlic (grated or mashed) • knob ☆ Grated ginger • from 1/2 a lemon ☆ Lemon juice • seeds or 1/2 teaspoon powder * Coriander (seeds or powder) • * Fennel • * Mustard seeds or whole black peppercorns •

● For The Fresh Seafood [check for any fishy smell if so no go!] • Fresh Lobster Tails [raw de-shelled - de-veined] • Fresh Jumbo Tiger Shrimp [raw - de-veined - de-shelled] • Fresh LG Jumbo Sea Scallops [rinsed - halved] • ● For The Fresh Crispy Vegetables & Fruits • Each: Green, Red & Yellow Bell Peppers [de-seeded julienned] • Firm Tomatoes [chopped] • Red Onion [julienned] • LG Fresh Garlic Cloves [fine minced] • Fresh Parsley [lose pack - chopped] • Fresh Cilantro [lose pack - chopped] • Green Onions [chopoed + reserves for garnish] •

● For The Seafood [all equal parts - rinsed & rough chopped] • [my students used a cup a piece] • Fresh Monk Fish [not shown in photos] • Fresh Scallops • Fresh Shrimp • Fresh Lobster • Fresh Clams • ● For The EZ Basic Soup Base • Progresso Clam Chowder [no subs] • Whole Milk [add slowly] • Heavy Cream [add slowly] • Fresh White Pepper •

head of a hake • fishbones of a hake • head of monkfish • fresh tomatoes • tomato puree • onion • salt • few drops of Tabasco • water

baby shrmip • fresh chili • monkfish

pack White fish of your choice (sea bream, cod, monkfish, etc.) • Unshelled shrimp (deveined) • Chicken wing mid section • pack Manila clams have the sand cleaned out of them) • Wiener sausages • Onion (thinly sliced) • Potato (cut into bite-sized pieces) • Carrot (thinly sliced) • Pasta (I used farfalle this time. You can also break spaghetti into short pieces) • to 4 leaves Cabbage (chopped) • pack Mushrooms (shimeji, king oyster, etc.) • Greens (spinach, komatsuna, etc.) (cut into about 5 cm in length) •

olive oil • onion sliced • garlic clove crushed • leek sliced • g/8 ounce can of chopped tomatoes • mixed herbs • saffron strands • small pasta • About eight live mussels in the Shell • filleted and skinned whitefish such as corn, plaice or monkfish • Salt and ground black pepper • For the rouille •

spaghetti • monkfish skinned (other white fish will do just as well) • courgettes • green chilli cord and seeded • olive oil • large onion chopped • turmeric • shelled peas thawed frozen • lemon juice • hoisin sauce • water • Salt and ground black pepper •

monk fish tails • cabbage leaves • finely chopped chilli • banana mashed • lemon grass finely chopped • coconut milk • basmati rice • tumeric

live quahogs (hard-shell clams) • water • dry white wine • butter (1/2 a stick) • chopped onion • chopped celery • fish stock • bay leaf • chopped fresh thyme • shackled scallops • medium shrimp (wild), shell left on tail, deveined • fish cut in 1" cubes (monkfish, cod, haddock or other firm white fish) •

rice • monk fish • onion • water • lime • salt and pepper • butter • water

Large pinch saffron strands • sun-dried tomatoes, chopped • fresh thyme • large prawns in their shells • baby squid • monkfish fillet (or any white fish) • garlic • small onions quartered • small bulb fennel trimmed and sliced • white wine • Pappardelle • Salt and ground black pepper •

monkfish, deboned and skinned • tbps coconut oil • coconut milk • medium or 1/2 large onion, chopped • tomatoes, chopped • tamarind, shell and seeds removed and soaked in warm water • finger sized piece of turmeric, grated • large cloves of garlic, grated • fragrant curry powder such as Sri Lankan • thumb sized piece of ginger, peeled and grated • curry leaves • fresh coriander, chopped •

firm white fish, such as whiting, pollock, or monkfish • optional: 4 king prawns, skin on • neutral oil, like groundnut or sunflower • black mustard seeds • about 15 fresh curry leaves • onion or 2 shallots, finely chopped • thumb-size piece of fresh ginger, peeled • Optional: 2 knobbly little pieces fresh turmeric, peeled • garlic cloves, peeled • ground turmeric • chilli powder • tomato paste or 1 fresh tomato, finely chopped •

monkfish • Flour for dusting • beaten egg • Fine breadcrumbs • Oil for frying • Salt to taste

Monk fish • peeled Prawns • medium size potatoes • garlics • Sweet Paprika • Olive Oil • small dry chilly • Flour of your choice • water

monkfish (around 2kg) • potatoes • Cherry tomatoes • onion • fresh garlic • Extra virgin olive oil • garlic cloves • Salt, peper, rosemary, thyme, basil, coriander • Juice of 1/2 lemon

monk fish • Flour • Butter • salt • pepper • lemon • Fine chopped leek green

Monkfish tail with bone taken out • tinned mushy peas • medium sweet potatoes • Fennel herb for garnish • Tarter sauce • self raising flour • baking powder • cold beer (non alcoholic optional) • Vegetable oil for frying

Screaming chimp Mango and Papaya chilli sauce • Monk fish • red onion thinly sliced • corn on the cob • cherry tomatoes • cider vinegar • coriander • or lambs lettuce • avocado thinly sliced • lime • small Taco's • nob of butter •

monkfish tail fillet per person (scale up the other ingredients if cooking for more than 2) • Korean chili powder • turmeric (or 2 tsp curry powder instead of the two spices) • paprika • fine salt • shallot, finely diced • butter • saffron • about 50ml veg stock made with a stock cube or fresh • crème fraiche • little chopped parsley

haddock (cod/ monkfish) fillets with skin removed • Parma ham • sage • Butter

broad beens • samphire • tomato sauce (i've made mine from scratch) • white wine pinot grigio • fennel • medium peri peri sauce (could be chilli sauce) • Hummous • Fillet of monkfish or any other white thick fish • Parma ham • Lemon juice

monkfish tail per person depending on size - 250 g or so • garlic • cherry tomatoes • Black pitted olives • capers • Glug of white wine • Peperoncino - dried chilli • Olive oil • Fresh basil • Salt • baking paper and aluminum foil