Monk fish “ Bourguignon style “ ( in a red wine sauce)

Monk fish “ Bourguignon style “ ( in a red wine sauce)

POSTED ON Date: Sunday February 28, 2021 BY EAT MORE FISH

Fish cooked in red wine ? Trust us on that one,  it really works.  A Classic Gourmet French Recipe shared with us by our Friend Phillipe Farineau, Executive Head-Chef @ Ashford Castle in Co.Mayo. (We are not just best friends with Neven Maguire 😉)


  • 1 KG Monk fish cutlets. Thick  fillets are also perfect.
  • 1 bottle red wine
  • 250 gr button or halved Mushrooms
  • 250 gr Carrots scliced
  • 2 Garlic cloves
  • 100 g baby onions( or diced )
  • 150 gr tomatoe puree
  • 150 g celery
  • Sprig of Thym
  • Seasoning + Desert spoon of Corn flour



Marinate the fish with the chopped Veg and herbs  in some of the wine together for 24 h in the fridge,

Remove the fish, and set aside.

Cook all the other ingredients and wine together in an open pan to reduce and concentrate the wine liquor while cooking all the veg soft ( 30 minutes )

Pan fry and sealed the Monk fish with butter in a separate pan before adding it to the Vegetable stew to finish the cooking.

Thicken the sauce wilth a little corn flour prealably mixed with cold water…

Add Flat leaf Parsely or Wild Garlic and serve with Baby potatoes


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