Monkfish

This traditional Provençal fish soup (and stew) originated in the 18th century when it was first concocted by Marseillaise fishermen, who would prepare it using the leftovers from their daily catch, making the best of what they had in their... READ MORE

This simple fish stew with potatoes is said to be the oldest way of preparing fish in Dalmatia and was probably brought to the area by Greek settlers more than 2000 years ago, although potatoes are a local modification because they were introduced... READ MORE

Also known as bouillabaisse's cousin, bourride is a popular fish stew originating from the French region of Languedoc-Roussillon, unlike bouillabaisse, which originated in the city of Marseilles. Most commonly it is made with white fish s... READ MORE

Rape con azafrán is a traditional fish dish originating from Spain. The dish is usually made with a combination of monkfish (or hake), flour, onions, toasted and ground saffron, olive oil, salt, and pepper. The fish is seasoned with salt an... READ MORE

Caldaro is a traditional Tuscan fish soup originating from Monte Argentario. Although there are many versions of this fish soup, the base is always fish and seafood such as squid, prawns, and monkfish, along with ingredients such as olive oil, gar... READ MORE