Monkfish succotash

plate 2 people
clock 20


  • 400g Monk medallions
  • 50g ‘Nduja [substitute with chorizo or spicy sausage]
  • 150g sweetcorn
  • 100g pinto beans
  • 100g edamame beans
  • 1 tbsp smoked paprika
  • 500ml veg stock
  • 2 tbsp olive oil
  • 1 tbsp chopped coriander
  • 1 tbsp chopped chives
  • Pinch of sea salt and cracked black pepper


  1. In a large pan heat your oil and add in your monk, paprika and spicy sausage. Cook for 4-5 mins on a high heat. 
  2. Then follow with corn, beans and stock. Reduce the heat and simmer the succotash for 10-15 mins on a medium heat. 
  3. Finish with freshly chopped herbs. Season to taste and serve with charred corn on the cob.