Fish Fillet Recipes

White’s Poached Monkfish


1 Can Minestrone Soup

2 x 200 / 300 Gram Serves of Monkfish

8 Fresh / Frozen Australian Prawn Tails

1 Litre of Fish Stock

White’s Poached Monkfish

Pour soup into a saucepan and stir until hot. Keep at a moderate temperature to serve once fish and prawns are done. Heat fish stock until it’s simmering add monkfish and prawns, reduce to low and cook approximately 5 to 6 minutes or until cooked. Remove from saucepan and slice monkfish and prawns into pieces. Pour remaining stock into soup.

Place soup into bowls, top with monkfish and prawns, serve with a crusty bread.

Call us for more information about our range of fresh fish or fill out our seafood enquiry form. We also have a tempting range of fresh shellfish to select from.