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The monkfish is a white fish with a long and flat body. It is also known as anglerfish or frogfish. Its skin is scaleless and its color is reddish with dark spots. It is a very voracious fish with very tough skin that is usually brown or black depending on where it lives. It typically feeds on seabirds and inhabits the bottom of the sea. There are more than 200 species of monkfish. Its defining characteristic is a dorsal spine that protrudes from its mouth and resembles a fishing rod, which is why it is also called the anglerfish. It has such a large mouth that it can catch prey much larger than itself. The male is usually smaller than the female and typically feeds on crustaceans and small fish. Properties and benefits Monkfish stands out for its high content of potassium, phosphorus, and B vitamins. The benefits of eating monkfish are numerous, including being a source of energy, strengthening the immune system, and improving concentration. It helps with fatigue and maintains the health of our digestive system, as it is an easily digestible fish. Nutritional value per 100g Calories: 82 kcal Fat: 0.6g Protein: 18.7g Carbohydrates: 1.3g Calcium: 8mg Potassium: 284mg Magnesium: 21mg Phosphorus: 330mg Storage and tips Monkfish should be placed on a plate and wrapped in a slightly damp cloth. It should never be stored in the refrigerator with the bag from the fishmonger and always in the coldest part of the refrigerator. Recipes and culinary uses Monkfish is the most commonly used fish in rice dishes, but you can also make delicious soups with it. First, you need to prepare the monkfish by cleaning and cutting it into cubes. Place the fish bones in a pot with boiling water and two sprigs of parsley. Peel about 12 prawns and add the heads and shells to the pot with the fish bones and parsley. Once the broth is ready, remove the foam. In another pot, sauté a chopped onion, two chopped leeks, and one carrot. Once softened, add a glass of brandy, the fish broth, and flambé. Cut six slices of bread and bake them in the oven for 3 minutes. Once done, cut them into cubes and add them to the pot with the vegetables and sauté. Then pour in the fish broth, half a glass of tomato sauce, and cook for 15 minutes. Blend the soup and add the clams to the pot. Season the monkfish cubes with salt and pepper and add them to the pot along with the peeled prawns. Let it boil for 3 minutes. Serve in a deep dish and garnish with parsley.