Monkfish with Mussels and Bacon Rashers

Monkfish with Mussels and Bacon Rashers

Don’t you just love living in a place where the ocean is near as you?

If you do you have that advantage of having fresh and cheap seafood all the time, unlike people who lives on places where they are landlocked the only fish they enjoy are fresh water fishes others will be really expensive.

Just take for example this recipe I have for today, the mussels here are cheap (it only costs around NZ$2.00-3.00 per kilo depends on season) and fresh, so fresh I remembered when we went to Coromandel we even see people eating it raw like oysters directly from the sea.  Fish is not that expensive either and it all depends on the season.  Having that in mind plus excellent ingredients such as wine (which is cheap here as well) and cream (we have a lot of cows)  then we can create dishes like how the Mediteranean Regions do.


500 monkfish or any flesh white fish, sliced
1kg large mussels
120g pancetta or bacon rashers, chopped
2 tbsp butter
4 cloves, garlic minced
1 can chopped tomatoes
1/2 cup dry white wine
1/2 cup cream
1 tbsp lemon juice
1/2 cup parsley, chopped
1 tsp flour, dissolved in 1/4 cup water


  1. On a pan fry pancetta until crisp, drain then set aside.
  2. Using the same pan add then melt butter over medium heat then saute garlic.
  3. Add the wine and chopped tomatoes together with the juice, bring to boil and simmer for 5 minutes
  4. Now add the monkfish and mussels, cover and cook for around 5 minutes or until all mussels are open.
  5. Now separate the monkfish and mussels and place in a serving bowl leaving the sauce in pan, then bring the sauce into a boil using high heat.
  6. Add the cream, lemon juice, pancetta, dissolved flour and parsley. Bring to a boil and simmer for 1 minute
  7. Pour over the seafood.


No Responses

  1. peachkins says:

    my hubby loves seafood. He would love this dish!

    Thank you for dropping by my blog..Nice to meet you.

  2. Gay says:

    Sounds like I can cook it here in GenSan. I’m always in the lookout for new ways to cook seafoods.

  3. Howard huge says:

    I was looking for a monk fish following the exact ingredients and boy what a hideous looking fish that is. Its like something you see from river monsters. But surprisingly, it taste really good.

  4. Chum rieap soo from Cambodia, Raymund! Unfortunately, I live in a landlocked country and we rely mainly on freshwater fish. It is very rare we serve seafood on our table because of the oppressing price! We have to travel 4hrs to go the coastal town of Kep in southeastern coast of Cambodia, which is sitting on the Gulf Thailand, for fresh shrimps, crabs, fish, and sometimes shells. I like your blog and I certainly am going to borrow some recipes you have here. Do you mind if I link you to my blog? Thanks in advance!

    Many thanks for your comment in my blog. You should try marmite with cheese – spread butter on your bread first, then the marmite (very thinly so it doesn’t overpower your taste bud as first-timer) and then sprinkle with grated cheese. We normally use the Coon Extra Tasty Cheddar. No rush though, it took me years before I finally gotten used to the taste =)

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