Monkfish with Chorizo Sauce

Creative Cuisines take on sous vide monkfish.

Prep Time  30 Minutes

Cook Time  30 Minutes

Serves  4


  • 1 Monkfish
  • Olive oil
  • Salt & pepper

Chorizo Sauce

  • 100g of sweet chorizo
  • 2 red peppers
  • 125ml cream
  • 1 onion
  • Pinch of paprika

Serving Suggestions:

Herbed polenta, vine tomatoes, mushrooms, small carrots and turnips


  • Fill your sous vide water bath with water and preheat to 55°C (131°F).
  • Divide the monkfish into 4, 150g fillets before massaging with a little oil and seasoning with the salt & pepper.
  • Add the monkfish fillets to a vacuum pouch before sealing.
  • Place into the sous vide water bath to cook for 30 minutes.

Chorizo Sauce

  • While the monkfish is cooking, dice the peppers and onion. Chop the chorizo into chunks.
  • Place the peppers, onion and chorizo into a pan to brown with a little olive oil, seasoning with the paprika.
  • Add the cream to the pan, simmering for 10 minutes over a low heat. Place the ingredients into a blender and then set aside the sauce, keeping warm.

To Serve

  • Place the monkfish onto 4 individual plates, before drizzling over the chorizo sauce evenly.
  • Serve the dish with your favourite seasonal vegetables.