Monk Chili

Monk Chili

Preparation time: 30 min

Cooking time: 3 h 0 min

Portions: 4 servings


2 fresh monkfish tails
1 onion
2 carrots
1 leek
1 clove of garlic
300 g dry beans
2x 55gr canned tomato coulis
3 tbsp cayenne pepper
1 cup white wine
3 tbsp Olive oil
2 branches of thyme and parsley
Salt and pepper (to your liking)


  1. Have your fishmongers clean the monkfish tails
  2. Put the red beans to soak the day before
  3. Add some vegetable broth with the vegetables and sautée them with the olive oil a few minutes then add the garlic, the pepper, the thyme, the parsley, the vegetables and the beans
  4. Deglaze with white wine and reduce, add the two canned tomato coulis plus a can of water and cover, cook for 2 to 3 hours in the oven at 350 F.
  5. Cut the monkfish into cubes and sear it over high heat, set aside.
  6. Once the beans are cooked add the monk cubes and return to the oven for 10 minutes, salt and pepper to taste and serve warm with your favorite sides!


Add cheese gratiné to make this a Nachos style dish!
You can use canned beans and reduce the cooking time to 1 hour as compared to the dry beans.


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