If Buying Fresh Monkfish: When buying fresh monkfish, look for a clean and slightly sweet smell. Fresh monkfish should not have a strong fishy odor. The flesh should be firm to the touch and moist, with no signs of drying out or discoloration. Whole Fish or Fillets: You can buy monkfish whole or as fillets. Cleaning and filleting monkfish is a bit more complex than a traditional fish, as there is a membrane to remove. If possible, ask your fishmonger to clean and prepare the fish for cooking. If Buying Frozen Monkfish: In Portugal, I can find every form and fashion of monkfish at the fresh fish market, and in the freezer. For a stew like this, I most often choose frozen monkfish that has already been cleaned and cut into large chunks. Then thaw the monkfish in the refrigerator overnight and dry it very well before adding it to this easy recipe.  Sustainable Sourcing: Check for sustainability certifications or ask your fishmonger about the source of the monkfish to ensure it's responsibly harvested.