Sea Aster & Monkfish

Subscribe to my newsletter to get updated when new recipes are released.

Sea aster (Aster trillium) is an extraordinary estuary wild vegetable. Waitrose last year tried selling it in their stores but it no longer appears on their website.

Hardly surprising, because when I asked the staff in my local shop how to use it. I was of course testing them, the reply on countless times was, “Err, I’m not sure Sir. Try steaming it”.

Little did they know that this plant can be used in many ways, and goes exceptionally well with fish. So try this Sea aster recipe as it had my friends purring with delight.


  • 150g sea aster (chopped)
  • 500g monkfish (diced)
  • 1 carrot (chopped)
  • 1 onion (diced)
  • 3 garlic (chopped)
  • 3 sticks of celery (chopped)
  • 30g wild fennel fronds
  • ½ tsp marigold swiss vegetable bouillon powder
  • 300ml passata
  • 200ml water
  • Black pepper

Suggested Instructions

  1. Fry onion and garlic until translucent.
  2. Next add the carrots and celery, and fry for a further 3 minutes, then add the passata, water  and bouillon powder and bring to a simmer. Simmer for 15 minutes.
  3. Then add the monkfish, sea aster and wild fennel and simmer a remaining 10 minutes. Serve with rice.

Serves: 2


My Latest Book is Now Available on Amazon as a Paperback or Kindle

For over fifteen years I have experimented and explored the world of wild plants. Uncovering how our ancestors used plants to nourish and heal themselves.

I’ve spent thousands of hours digging through scientific papers, read hundreds of books. Even gone so far as to be nomadic for over a year. During this time I followed the seasons and plants around the highways and byways of these isles.

I have written this book to help you rediscover our forgotten plant heritage. To learn how to use wild plants as food and medicine. Knowledge that was once common to everyone. Click here to learn more.

Leave a comment