Aishling Moore: How to make monkfish with haricot bean, pea, and guanciale stew

The bean stew can be made in advance and warmed whilst cooking the monkfish.

Monkfish with beans, recipe by Aishling Moore: Picture Chani Anderson

Sun, 31 May, 2026 - 17:44

Aishling Moore is head chef and co-owner of Goldie, the award-winning seafood restaurant in Cork city. A pioneer of gill-to-fin cooking in Ireland, and author of cookbook The Whole Catch, she's won multiple awards for her cooking and writing.

I feel very lucky indeed that I can saunter down Oliver Plunkett St, take a sharp right at Prince’s St, and pop into the English Market whenever I so choose.