Smoky monkfish, butterbean & chorizo stew

An exquisite dish renowned for its flavour, beautiful texture and flamboyance, as far as ideal recipes go, smoky monkfish, butterbean and chorizo stew ticks every box for any classic Italian or individual who is looking for inspiration to try out something new, we found the perfect Wine pairing in our extremely refreshing and mineral Lacryma Christi Del Vesuvio White.



Brought to life in just 4 easy ways, here is how to perfect such a delightful dish.




  • 1 monkfish tail, cut into chunks (or any white fish!)
  • 1/2 kilo of mussels
  • 1 tin of butterbeans
  • 100g of chorizo, cut into inch pieces
  • 1 onion
  • 2 large garlic gloves
  • 100ml of white wine
  • Large squeeze of tomato puree 400g of good quality tomatoes
  • 50ml of olive oil
  • Gremolata: Zest and juice of half a lemon 30g of parsley, finely chopped 1 garlic clove finely chopped 50ml of olive oil large pinch of sea salt




  1. Prepare the base of your stew. Sauté sliced onion and garlic in olive oil, add your diced chorizo and fry off to allow for it to release all its lovely, smoky oils.
  2. Add whole cherry tomatoes a squeeze of tomato puree and about 60ml of water, and the wine and pop in your fish. Season well.
  3. Pop on a low simmer until the tomatoes have broken down, and the fish is cooked. Then add your butterbeans and turn off the heat.
  4. Prepare your gremolata by finely chopping all your ingredients and combing with olive oil, salt and a big squeeze of lemon juice.
  5. In a separate pan, steam the mussels in a splash of wine until they all open up. Once they have opened up, take off the heat and carefully start to remove the cooked mussels from the shells and place them into your stew.
  6. Try not to move them around as you do not want to break them. Leave a few in their shells for plating up and serve up your stew piping hot with the gremolata drizzled across!


Recipe and ph. by Storm Ashdown



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